Preheat oven to 180°C.

Heat oil in a non-stick frying-pan and fry pancetta, onions and garlic over a moderate heat until they begin to soften.

Add the beef mince and cook for 3–5 minutes, stirring frequently to break up any large pieces of mince before adding lemon and wine.

Quickly whizz diced and sun-dried tomatoes in a blender before adding them to the mince as well.

Reduce heat slightly and add oregano. Season with salt and pepper.

Cook for a further 10 minutes then transfer to a casserole dish. Bake for 90 minutes until sauce caramelises.

To cook pasta, bring a large saucepan of salted water to the boil. Toss in spaghetti.

When cooked al dente (firm to the bite), drain into a colander and add a dash of olive oil and roughly chopped fresh basil.

Serve with grated Parmesan and a green salad if desired.