In a large pot over medium heat, add diced smoked bacon lardons and cook them until crispy, about 5-7 minutes. The bacon should turn golden brown, releasing its smoky flavors; set aside, leaving the rendered fat in the pot for added depth in your Spaghetti Bolognese.

Add the finely diced large white onion to the pot, sautéing for approximately 3-5 minutes until it softens and becomes golden. Then, stir in the minced garlic and cook for another 30 seconds, allowing the aroma to fill your kitchen and enhancing the base flavor of the sauce.

Increase the heat to medium-high and add the minced beef to the pot, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, stirring frequently until the beef is browned and no longer pink, ensuring a rich, hearty flavor that forms the heart of your Spaghetti Bolognese.

Stir in 2 heaped tablespoons of tomato puree, cooking for 1 minute to deepen the flavor of the sauce. Then, pour in the cup of red wine, scraping any browned bits from the bottom of the pot, and let it simmer for 3-4 minutes to reduce and concentrate the flavors.

Add tomato passata, beef stock, and sun-dried tomatoes to the pot along with the fresh rosemary and basil, Worcestershire sauce, sugar, salt, and pepper. Stir everything together vigorously, then bring the mixture to a gentle simmer over medium heat, allowing it to bubble quietly while the flavors meld.

Cover the pot with a tight-fitting lid and reduce the heat to low, letting the sauce simmer for 90 minutes. Stir occasionally; this step is crucial for tenderizing the beef and developing rich flavor in your Spaghetti Bolognese, so be patient.

After 90 minutes, remove the pot lid and let the sauce simmer uncovered for an additional 10-15 minutes. This will help thicken the sauce to your desired consistency; you'll know it’s ready when it clings beautifully to the back of a spoon.

While the sauce is thickening, bring a large pot of salted water to a boil. Add 500g of dried spaghetti and cook according to package instructions until al dente, which usually takes about 8-10 minutes. Drain the spaghetti and set aside, reserving a bit of pasta water if you prefer a looser sauce.

To serve, top the drained spaghetti with a generous portion of the savory Spaghetti Bolognese sauce. Optionally, sprinkle freshly grated Parmesan on top, allowing it to melt into the warm sauce for added richness. Toss the spaghetti with the sauce for a delightful mix before enjoying your hearty meal.