Heat oil in large frying pan, add onion and cook for 3 minutes.
Add garlic, carrot, celery and bacon lardens and sauté for 3-4 minutes or until just beginning to brown.
Add the beef and cook over high heat for a further 3 minutes or until all the meat is browned
Stir in the tomatoes, oregano and red wine and bring to the boil.
Stir in the tomato purée and season with salt and pepper.
Reduce the heat and simmer for 30-40 minutes.
Cook the spaghetti in a pan of boiling water forabout 8-10 minutes until tender, but still has bite.
Transfer spaghetti to serving plate and serve with the bolognese sauce.
Serve garnished with grated Parmesan cheese and basil leaves.