Heat the oil in a large pan and fry the onion, garlic and bacon over a medium heat until golden. Add the mince and fry until browned. Add the diced peppers and cook for a further 5 minutes.
Add red wine and bring to the boil then reduce the heat and simmer until most of the wine has cooked off. Season with salt and pepper.
Add the milk and reduce down until it has absorbed. Keep stirring while reducing, to avoid the milk burning on to the bottom of the pan. Add tomatoes, sugar and oregano. Turn down to a low heat and simmer, uncovered, for at least 1 hour until it has reduced.
Cook the spaghetti, drain and sprinkle with olive oil and black pepper. Place a mound of spaghetti in the middle of a plate and add good spoon of Bolognaise sauce. Top with Parmesan.
Just before serving, slice baguette down length drizzle with plenty of olive oil, rub with garlic and grill. When toasted to how you like it remove, rub again with garlic and serve.
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