Pre heat oven 180°C.

In a large frypan, over medium heat, add the oil, bacon, onion and garlic.  Cook for 5 minutes until softened, stirring occasionally with a wooden spoon.

Add both the beef and pork mince and cook until browned, breaking up the mince with the spoon as it cooks.  I like my meat to be quite crispy and really brown at this stage.

Add the red wine to deglaze the pan, use your spoon to scrape along the bottom of the pot.  Cook this out until you can no longer smell the alcohol.

Stir through the remaining ingredients, including salt and pepper, and bring to the boil.  Cover with lid and place in the oven for 1 hour.  Give it a check and a stir a couple of times during this hour, if it starts to look dry add a little water.  Remove the lid and cook for a further 30 minutes, top up with a little water if needed.

Cook the spaghetti as per packet instructions (less 1 minute cook time as pasta will continue to cook in the sauce) and once everything is cooked stir the pasta through the sauce, along with a splash of the pasta cooking water to give thickness to the bolognese sauce.

Garnish with Parmesan and Parsley to serve.