One large or two medium sized ovenproof dishes
80g of either smoked streaky bacon or pancetta
5 or 6 sun dried tomatoes drained from their oil (or re hydrated dried ones)
Heat the butter and oil in a large pan and fry this mixture along with the tomato puree over a low heat and cook for about 10 minutes or until soft.
Add the tomatoes, red wine and bay leaves. Stir well and bring to the boil.
For the Sauce;
Melt the butter in a saucepan then add the flour and stir and cook together.
Take off the heat briefly, and whisk in the milk with a hand held balloon whisk. Now put back on the heat stirring all the time.
Season with salt and pepper and turn down the heat and cook until slightly thickened. You want a fairly running sauce to be able to coat the pasta easily. When that’s done remove from the heat and stir in some freshly grated nutmeg.
Preheat your oven to 200C/400F/ Gas 6
Put a large pan of slightly salted water on to boil ready for your pasta.
When it’s boiling add the pasta. Cook the pasta until it’s almost done (al dente). You don’t want soggy pasta.
Remove the bay leaves from the sauce. Now add the meat sauce and mix again until the pasta is covered in both.
Don’t fuss about getting it all even colour as it looks better with more white sauce in places.