Well, this is the slimmed down version.
Serves 4 at about 8 Points per serving (we make four and freeze two, sans pasta)
400g extra lean beef mince
3 rashers ASDA streaky bacon (please note that regular streaky bacon is 1.5 Points per rasher, ASDA's is 1...who knows why)
Mushrooms, as many as you like
Can of chopped tomatoes
As much garlic as you want
Beef OXO cube
Dried herbs - Oregano, Basil, Marjoram, Parsley, Rosemary, Sage and Thyme
280g dried wholewheat pasta (70g each)
Brown off the bacon to release some of its tasty fabulous bacon tasty fat, and then crumble the beef mince into it to brown thoroughly. Don't be shy about this as the more browned it is the more amazing it'll taste. While this is going on add the OXO cube, crumbled, and a good shake of nutmeg, and a pinch of salt/black pepper. When it starts to look like it's sticking add a shake of balsamic vinegar to deglaze everything.
Add the sliced onion and crushed garlic until it's all cooked down, then go in with the pepper, carrot and courgettes. Sweat down til they're tender, and add the tomatoes, tomato puree, and herbs. Let it all bubble together for about 20 minutes and then get on with doing the pasta. Once that's cooked just drain it and toss everything together - or if you're saving two portions to freeze, put them aside first and then toss the pasta in with the remaining half of the sauce.
It may not be 'authentic' but it tastes nice :)