Fry the pancetta in a pan with olive oil until golden. Add the onion and garlic and sauté for a few minutes. Then add the minced meat and slightly increase the heat. Break up the meat with a wooden spoon until crumbly. Cook until the meat is fully browned and the onion and garlic are golden.
Pour in the wine and let it simmer until mostly evaporated. Reduce the heat again and add the chopped tomatoes, bay leaves, oregano and thyme. Season with salt and pepper and cook over very low heat for more than one hour (between one hour and one and a half hours). Meanwhile, cook the spaghetti in a pot with plenty of salted water and a drizzle of olive oil. Drain the spaghetti, place in a serving dish and add the Bolognese sauce on top.
Finally, add the diced Parmesan cheese and bake until melted. Garnish with chopped basil and serve immediately.
