One Pot Spaghettie on Toast

From Good Chef Bad Chef and from the Bad Chef Adrian Richardson - could do as a breakfast or as a dinner but I would then serve it with a garden salad (that's the Good Chef coming in and I think then would serve closer to 6) but still a good one pot meal.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  onion (diced)
• 2  garlic cloves (chopped)
• 1  carrot (grated)
• 1  stalk celery (grated)
• 2  teaspoons butter (they specify 1 knob)
• 1⁄4 cup extra virgin olive oil
• 2  bay leaves
• 500  g minced beef (ground beef)
• 6  slices bacon (rashers diced)
• 1  long red chili pepper (sliced)
• 1  liter  chicken stock
• 1  liter  passata (tomato)
• 1  bunch fresh parsley (chopped)
• 250  g spaghetti (broken into pieces)
•  salt and pepper (to taste)
• 1  loaf  sourdough bread
•  parmesan cheese (for my lot I would use cheddar)

Directions

1. In a large heavy based fry pan, heat oil and add minced feel and bacon and cook for minutes, breaking up any lumps, until nicely browed.
2. Add onion, garlic, celery, bay leaves, chilli, salt and pepper and sauté for 3 to 5 minutes or until vegetables are softened.
3. Pour in passata and stock and then add spaghetti and stir well and reduce heat and simmer for 10 minutes or until pasta is al dente.
4. Serve on slices of toasted sour dough bread topped which cheese.