Heat a large saucepan over low to medium heat and chuck in the bacon. Cook for a few minutes until it starts crisping up. Try not to eat it straight from the pan.

Add the garlic, celery, and onions. Cook until they’re soft and fragrant—your kitchen should now smell amazing.

Throw in the turkey mince and break it up with a spoon. Cook until it’s no longer pink, because nobody wants raw turkey in their dinner.

Pour in the red wine, give it a stir, and let it simmer until reduced by a third. This is the point where you might pour yourself a glass too (chef’s privilege).

Add the passata, mixed herbs, and salt. Stir it all together, slap a lid on the pan, and let it simmer for about an hour. Low and slow is the secret to a rich, thick sauce.

Once it’s thickened and looking glorious, serve with pasta, veggies, and a mountain of parmesan. Enjoy while pretending you're dining in a quaint little Italian trattoria.