Step 1

Heat a splash of oil in a large frying pan and add the smoked bacon (and 5% fat beef mince (1.5 kilogram), frying in batches until browned. Add to the slow cooker.

Step 2

Add the frozen soffritto base (500 gram), garlic (8 clove), white mushroom (500 gram), tinned chopped tomatoes (1.6 kilogram), everything tomato, garlic and herb paste (1 jar), white sugar (1 tablespoon), bay leaf (and the frozen red wine sauce (2 piece) to the slow cooker and cook on low for 6 hours. Turn the heat to high and cook for a further hour until thick. Season to taste.

Step 3

Serve half with spaghetti (as needed) and parmesan (as needed) grated on top and freeze the rest to use another day.