1. Heat olive oil in a pan, add rosemary, pancetta, carrot, onion, celery and garlic. Cook on medium until onion is golden.
  2. Turn heat to high and add mince. Break up mince with a wooden spoon as it starts to brown.
  3. Add red wine to deglaze the pan and simmer until the alcohol has evaporated, this should take about 5 minutes.
  4. Add tomatoes, paste and stock and bring to a simmer and then turn down to low and add bay leaves.
  5. Cook for minimum 2 hours or up to 6 hours. Stir occasionally and add some water if sauce becomes too thick. Towards the end of cook time season to taste with salt and pepper.
  6. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
  7. Finish with freshly grated parmesan.
  8. Serve and enjoy with family and friends!