500g pork and veal mince
½ x 200g packet diced bacon
1 large onion, finely chopped
1 tablespoon garlic paste
2 teaspoons dried Italian herbs
1 large beef stock cube, crumbed
2 tablespoons tomato paste
400g jar red wine & garlic pasta sauce
Grated parmesan, to serve
Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving 2/3 cup of the cooking liquid.
Meanwhile, heat a large, deep non-stick frying pan over a medium to high heat. Add mince, bacon, onion, garlic, herbs and stock cube.
Cook, stirring to break up mince for about 5 minutes, or until changed in colour. Add tomato paste. Cook, stirring for 1 minute.
Stir in reserved cooking liquid and pasta sauce. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until thickened. Season with salt and pepper.
Spoon sauce over pasta. Sprinkle with parmesan.