Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince, bacon and sliced pepper. Fry until browned, 6-8 mins. Use a spoon to break it up as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Stir in the passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts), then bring to the boil. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Once boiling, reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, when the water is boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the pasta and sauce are cooked, stir in the harissa paste and spaghetti to the frying pan.

Stir well to combine and evenly coat the pasta. 

When everything's nearly ready, add the butter (see pantry for amount) to the sauce and stir well to combine. 

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Divide the spaghetti and sauce between bowls.

Crumble over the cheese and top with the rocket leaves to serve.