Step 1

Preheat the oven to 180˚C

Step 2

Use a food processor or mini whizz to finely chop/blitz the carrot, zucchini, onion, bacon and garlic.

Step 3

Heat some olive oil in an oven-proof pot (you'll need one with a lid). Add the the bacon, onion, garlic and veggies and fry off until soft and fragrant. Add the mince and use a wooden spoon to break it up. Brown the mince.

Step 4

Add the red wine and cook it off until it evaporates.

Step 5

Now add the tinned tomatoes and passata. Bring to a boil, turn off the stove top and put the lid on the pot.

Step 6

Place the pot, covered, in the oven for one hour. Check it after 30 minutes and if it's a bit dry, add some stock to loosen it a little.

Step 7

After an hour, put the pot back on the stove top on a low heat. Take the lid off and add, the sugar, salt and balsamic. Simmer for another 10 or 15 minutes.

Step 8

Stir in the chopped parsley and serve with your choice of pasta.