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.
Blend the tomato purée with the beef stock, then add to pan along with the tinned tomatoes. Stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavours to meld. As this dish slowly simmers you will need to add more liquid; use either wine or a little water. I prefer wine for flavour.
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.