1.
Heat a large, heavy-based pan over a medium heat. Add the olive oil and tip in the bacon. Cook for a couple of minutes until it is crispy and has released some natural fats, then add the celery, carrots, thyme, bay leaf and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour, stirring occasionally.
2.
Add the minced beef to the pan. Mix to combine, then sauté until well browned, breaking up any lumps with a wooden spoon. Stir in the tomato purée and cook, stirring for a minute or two.
3.
Deglaze with a little wine, scraping up any sediment. Pour in the remaining wine with the tomatoes, Worcestershire sauce and stock and season with a pinch of salt and plenty of pepper. Bring to the boil, then reduce the heat and simmer, stirring from time to time, for 1 hour (or up to 4 hours is fine) until the beef is meltingly tender. – the longer you cook it the more tender it becomes.
4.
When ready to serve, bring a large pan of water to a rolling boil. Add a good pinch of salt and swirl in the spaghetti. Stir once, then cook for 8–10 minutes, or according to the instructions on the packet, until the pasta is al dente (tender but still firm to the bite). Drain and return to the pan with the Bolognese sauce. Toss until well combined. Divide the spaghetti Bolognese among warmed wide-rimmed bowls and sprinkle over the Parmesan to serve.
5.
Allow the tart to rest for 5-10 minutes before turning out onto a warmed serving plate so that the bananas are uppermost. Be careful of the hot juices. Serve warm cut into slices on plates with a small dollop of crème fraiche.
