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Heat 1 tbsp of oil in large pan. Very thinly slice the pancetta. Add it to the pan and fry over a medium heat for 5 minutes until it's starting to colour and brown.
Add the mince and cook for a further 5-10 minutes, breaking up as it cooks, until it's browned all over.
Remove the mince and pancetta into a bowl and set aside.
Put the remaining oil in the pan and add onions and garlic. Cook for 5 mins until they're starting to soften.
Add the remaining veg and cook for a further 5-10 minutes until it's starting to soften.
Add the mince and pancetta back to the pan. Add the crumbled stock cube, dried herbs, salt, bay leaves, and stir well. Add the wine, tinned tomatoes, tomato puree, sugar, Worcestershire sauce and plenty of pepper.
Bring to a simmer. Then:
Cooked for 1hr-1.5 hours on hob at a gentle simmer until thick and rich. Stir in the fresh basil before serving (or before freezing).
Cook in the oven for 1.5-2 hours at 150℃/300F fan, 170℃/325F or Gas Mark 2. Stir in the fresh basil before serving (or before freezing).
(You may need to add a little more water during cooking if it gets too thick.)
Cook your spaghetti before serving, or your chosen accompaniment.
Add a generous sprinkling of grated parmesan (optional).