Simon Rimmer served up a tasty spaghetti bolognese with port and smoked pancetta lardons on Sunday Brunch.

The ingredients are: 500g of beef mince, 1 finely chopped onion, 2 cloves of garlic, 1 chopped carrot, 125g of smoked pancetta lardons, 1 heaped teaspoon each of dried rosemary, marjoram, oregano, 75g of tomato puree, 2 tins of chopped tomatoes (or even better, tinned cherry tomatoes), 150ml strong beef stock, 50ml port and 400g dried spaghetti.

To finish: lots of parmesan.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.