1. Heat olive oil in a pan, add rosemary and pancetta, cook on medium pancetta is browned.
  2. Turn heat to high and add mince. Break up mince with a wooden spoon as it starts to brown.
  3. Add red wine to deglaze the pan and simmer until the alcohol has evaporated, this should take about 5 minutes.
  4. Add San Remo Bolognese Sauce and bring to a simmer and then turn down to low and add bay leaves.
  5. Cook for an hour, stir occasionally and add some water if sauce becomes too thick. Towards the end of cook time season to taste with salt and pepper.
  6. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
  7. Finish with freshly grated parmesan.
  8. Serve and enjoy with family and friends!