Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the beef mince and bacon lardons. Cook until browned and golden, 6-8 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

Stir in the garlic and cook for 1 min, then add the passata, mixed herbs, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir to combine, bring to the boil, then lower the heat and simmer until thickened, 15-20 mins. 

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

When boiling, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, place the garlic baguettes on a medium baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Whilst everything cooks, halve the baby plum tomatoes. Drain and tear the mozzarella.

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and stir in the tomatoes and mozzarella. Set aside for later.

Once the Bolognese has thickened, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

When ready, add the cooked spaghetti to the Bolognese and toss to coat.

When everything's ready, add the rocket to the tomato and mozzarella bowl then toss to coat.

Share your ultimate beef and bacon spaghetti Bolognese between bowls. Serve with the salad and garlic bread on the side.

Sprinkle the Parmigiano Reggiano over the pasta to finish.