Louie's Spag Bol

Louie's Spag Bol

This has loads of vegetables hidden in it.

Ingredients
2 large onions finely chopped
2 large courgettes chopped into 1 to 1 1/2 cm cubes
2 peppers finely chopped (use assorted colours)
3 cloves of garlic crushed
2 tablespoons of tomato puree
2 tins of tinned plum tomatoes
1 large carrot very finely chopped
750g minced beef
6 rashers of streaky bacon chopped into 1/2 cm bits 
Dried herbs (Provencal Herbs/Mixed Italian Herbs/Oregano) - Be generous
2 tablespoons of Worcester sauce
Handful of fresh basil chopped
A little dark muscavo sugar (about half a table spoon)
Olive oil (I like to use a mixture of normal olive oil and extra virgin olive oil)
Salt and Pepper to season

1. Cook the onions, garlic, courgettes, carrot and peppers (best to do this in manageable batches) in some olive oil with some dried herbs, salt and pepper in a large frying pan - once cooked place in large saucepan.
2. Add a teaspoon or two of dark muscavo sugar to take away the bitterness of the tomatoes,
3. Add the tinned tomatoes (if the tomatoes are whole break them up prior to adding) to the large saucepan. Use a little water to wash out the tins and add as well. 
4. Brown the mince and bacon and ten add to the pan.
5. Add the tomato puree, chopped basil and Worcester sauce and cook for 1/2 an hour.
6. This is always better the second or third time its heated up.