SPAGHETTI BOLOGNESE

Preparation: Finely chop the onion and garlic. Slice the celery, mushrooms, sun-dried tomatoes and bacon.
In a large pan, add bacon pieces and gently fry in olive oil until golden and crisp. Add the mushrooms and briefly cook until browned. Transfer mushrooms and bacon to a small dish and put aside.
Wipe out the pan, add a little more oil and put on a medium low heat. Add the onion, celery and garlic and cook gently until the vegetables are soft.
Increase the heat to medium and add the minced beef. Cook until the meat is no longer pink. Season with salt and pepper. Add thyme and oregano.
Add the wine and stir the mixture until the alcohol evaporates.
Reduce the heat to low. Add the cooked mushrooms and bacon, as well as the tinned tomatoes, tomato puree, and sun-dried tomatoes. Stir well and cover. Let the sauce simmer away (stirring occasionally) until the liquid has reduced down and the mixture is no longer wet (or, conversely, if the mixture is too dry, add water). This should take at least one hour. When almost cooked, add the peas.
Just before serving, add dried spaghetti to a large pot of boiling, salted water and cook as per the recommendations on the packet. Drain and pile onto a large serving dish.
Remove the meat sauce from the heat and add the two tablespoons of double cream (if using). Stir well and pile mixture on top of hot spaghetti. Serve with freshly grated Parmesan cheese.