Gently brown the meat in the olive oil over a medium to high heat. Drain any water that comes out of the meat.
Add the finely chopped onion, carrot, celery and red wine. Allow the alcohol to burn off the red wine.
Once the red wine has almost evaporated add the tomato purée combined with the italian stallion chilli sauce and the water.
Now add to the pan the stock, bay leaves, rosemary and seasoning. Stir here and there and reduce the heat to a slow simmer for 45 Minutes.
Cook up around 400-500g dried spaghetti according to the pack instructions and once cooked add to the pan of bolognese and combine.
Plate up and grate some parmesan cheese, drizzle with a little more olive oil and garnish with a little parsley or torn basil.