Preheat the oven to 180ÂșC.
Peel and finely chop the garlic and onions, and finely slice the rashers into small pieces.
Heat the oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes.
Add the mince, breaking it apart with whatever you choose to stir with, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine or water replacement. Leave to bubble and cook away.
Finely chop or blitz the sun-dried tomatoes, then add to the pan with the two tins of tomatoes. Stir and break up any of the bigger pieces.
Cover with a lid then place in the oven for 1 hour. After about 30 minutes remove the lid and give it a good stir. Leave off the lid.
About 10 minutes before the time is up, cook the spaghetti in boiling salted water for 10 minutes.
Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.