Gently melt the butter and Fry Light® in a large pan which can be covered. Add chopped carrot, onion, celery, bacon and bay leaves, gently cook until golden. Add mince and garlic, season well with salt and pepper, break apart with a wooden spoon and cook until meat is no longer pink. Add wine, cook until liquid reduces a little, add mushrooms thyme and oregano.
Bring a pan of lightly salted water to the boil over a high heat. Add the spaghetti and cook according to the packet instructions, or until al dente. Drain.
To serve, remove the sauce from the heat and remove and discard the bay leaves, add cream, stir well. Divide the pasta into four dishes then spoon the sauce on top and sprinkle with Parmesan cheese.