Begin by heating the oil in a saucepan and, when hot, add the chopped bacon to stir fry until the bacon begins to brown. Then add the beef mince and powdered fenugreek then stir in while stir frying until the mince has all been browned, continue by adding the carrot, stir fry for about a minute then add the wine. Stir then simmer until the wine has reduced to almost nothing then add the stock, tomatoes, Oregano, Thyme, Salt, Pepper and tomato puree then stir thoroughly. Bring everything to the boil and lower to a fast simmer, keeping it simmering and reducing for 30 – 40 minutes until you have a thick mass with little sauce. Serve with gluten free spaghetti and grated Parmesan on top before adding the sauce and topping with chopped flat leaf parsley leaves.