Start by peeling and chopping the garlic, and get it sizzling in a large saucepan with a generous glug of olive oil. Peel and finely dice the onion and chop the pepper, and add those to the pan with a good sprinkling of dried oregano. Leave the vegetables to soften while you chop up the tomatoes.
Next, add the mince and the bacon to the pan, using a wooden spoon to break up the mince. Season well, and stir regularly until the meat has lost its pink colour ? no longer than that or it will start getting chewy. Next, add the chopped tomatoes, a big tablespoonful of tomato puree, about 200ml of water and the Sweet Chilli Jam. Give it all a good mixing, then pop a lid on, turn the heat down and leave it to simmer for about ten minutes.
In the meantime, put your pasta on to cook, according to the instructions on the packet. Once the tomatoes have broken down a little, take the lid off and allow the sauce to reduce a little, until it?s nice and thick. Finally, add the grated Parmesan to the pan and stir so that it melts through the sauce ? it?ll add a wonderfully rich, salty flavour.
To serve, stir the pasta through the sauce and top with the fresh basil, then wash down with a good glass of red.