The BEST Spaghetti Bolognese I've Ever Made

Tonight, thanks to Jamie Oliver, I made the best Spaghetti Bolognese I've ever made.  You can check out my inspiration recipe here.  I kind of looked at his recipe, and then did it my way, which is I never looked at it again while making it.  So here's what I did:

6 slices of bacon rashers, diced
2 Tablespoons of olive oil
1 carrot, diced
1 stalk of celery, diced
1 large onion, diced
3 cloves of roasted garlic
1 lb. ground beef
2 italian sausages (casing removed)
1 can of chopped tomatoes
1/2 small can of tomato paste
1 bay leaf
1 Tablespoon fresh thyme
1 teaspoon of fresh oregano
10 large basil leaves, chiffanode
1/2 Cup shredded Parmesan Regiano cheese

In a large, heavy bottomed pan put in the olive oil and bacon rashers to render the fat and crisp the bacon.  When the bacon becomes crisp remove it with a slotted spoon and add the carrots, celery, and onion.  Stir occasionally until the veg starts to turn a bit brown around the edges and add the garlic.  Now add the ground beef and italian sausage.  Mix and stir without letting any of the meat to 'crisp', mix and stir the meat and veg until the meat is barely cooked and in small grains.  Add the can of chopped tomatoes, fill the can with water and add that as well.  Now add the tomato paste, bay leaf, thyme, oregano, and the reserved crispy bacon.  Let simmer on the stove for at least an hour.  The goal here is to get those vegetables so broken down that they almost disappear. If your sauce seems to get too thick, add more water.
When you're ready to eat, put on your pasta water.  Don't forget to salt the water, but do NOT add oil to the water.  After getting your pasta going reserve a coffee cup full of the starchy water and add it to your sauce, and remove your sauce from the heat.  Add the basil and cheese to the sauce and stir.  After the pasta is done, drain well and serve with the sauce with a bit more cheese on top.