Bacon Bolognaise with Fresh Spaghetti and Capsicum Slaw

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Fry bacon for 5–7
   minutes, until golden and crispy. Remove from pan with a slotted spoon (leaving some of the oil). Set aside on paper towel to drain.
3. Finely dice onion and celery. Add to pan and cook for 5–7
   minutes, until softened. Add bolognaise spice and cook for 30„ seconds. Add passata and water, bring to a simmer, reduce heat to low-medium and simmer for 5 minutes or until sauce has reduced slightly. Season with salt and pepper.
4. While sauce is cooking, prepare the slaw. In a large bowl mix together yoghurt, mayonnaise, vinegar and honey. Finely shred cabbage; remove seeds from capsicum and thinly slice; thinly slice spring onion; peel and grate carrots. Add to bowl, season with salt and pepper and mix well.
5. Shake pasta to separate strands. Cook in pot of boiling water for 3–4­ minutes or until just tender. Drain and drizzle with a little olive oil to avoid sticking. Add pasta to pan with sauce and toss to coat.
6. Divide pasta and sauce between plates and sprinkle over crispy bacon. Serve capsicum slaw on the side.