Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Add the finely chopped bacon rashers and fry for 10 mins until golden and crisp.
Reduce the heat and add the onions, carrots, garlic cloves and the fresh rosemary leaves, all finely chopped, then fry for 10 mins. Stir often until the mixture softens.
Increase the heat to medium-high, add the beef mince and cook, stirring, for 3-4 mins until the meat is browned all over.
Add the tinned plum tomatoes, basil, oregano, bay leaves, Red Seasoning Paste, beef stock cube, and red wine. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1-1¼ hours, stirring occasionally, until you have a rich, thick sauce.
Add the grated parmesan cheese and the cherry tomatoes, check the seasoning, and stir well. Cook for another 15 minutes, until the parmesan has melted and the cherry tomatoes are softened.
When the Bolognese is nearly finished, cook the spaghetti, following the pack instructions.
Whilst the spaghetti is cooking, mix the additional parmesan with the jerk spice and dried basil in a small bowl. Set aside.
Drain the spaghetti and either stir into the Bolognese sauce, or serve the sauce on top.
Serve with the seasoned parmesan, the remaining basil leaves, and the garlic bread (if using).