Heat the olive oil in a saucepan over a medium heat and peel and dice the onions.

Add the onions to the oil and cook for about 3-5 minutes until they become translucent.

Peel and slice the garlic and add to the pan cooking for a further couple of minutes.

Add the minced (ground) beef to the onions and garlic and brown for a few minutes until it's completely changed colour.

Transfer all the ingredients to the slow cooker.

Add the tinned tomatoes, tomato puree, beef stock, red wine, bay leaves, oregano and anchovy fillets to the slow cooker.

Mix well and season with plenty of salt and black pepper.

Put the lid on and turn on the slow cooker to a medium heat.

Cook for as long as you have (all day is best, 6-8 hours) and remove the lid for the last half hour of cooking time.

Serve over Courgetti Spaghetti, on it's own or use in a Lasagne. The options are endless!