Begin by heating the oil in a saucepan and, when hot, add the bacon to stir fry until the bacon begins to brown. Then add the beef mince and stir in while stir frying until the mince has all been browned, continue by adding the carrot, stir fry for about a minute then add the Port (if you don’t have this, wine is fine). Stir then simmer until the port has reduced to almost nothing then add the stock, tomatoes, Oregano, Thyme, Salt, Pepper, Chilli and tomato puree and stir thoroughly.

Bring everything to the boil and lower to a fast simmer, keeping it simmering and reducing for 30 – 40 minutes until you have a thick mass with little sauce. Serve with gluten free spaghetti and grated Parmesan to top.