Cut the rind from the bacon and chop finely. Fry bacon slowly in a large frypan, until the bacon is crisp and the fat has rendered, then transfer the bacon to a large saucepan. Add the onions to the bacon fat and cook until soft and golden, then transfer the onion to the saucepan. Add a little oil to the bacon fat if needed and pan fry the meat in batches, transferring to the saucepan when browned. Add the red wine to the frypan, stir to dissolve the brown bits and add the liquid to the saucepan. Add the tomatoes, tomato paste, Worcestershire sauce, basil, parsley and oregano to the saucepan and season with salt and black pepper to taste. Stir well to mix and add a little extra red wine if you think there is insufficient liquid.

Bring the sauce to the boil, cover, and simmer gently for about an hour. Serve over cooked spaghetti, topped with grated cheese