Directions

1. Add the olive oil to a large non-stick saucepan and gently heat.

2. Add the chopped bacon, leeks, carrots & celery and cook for about 5 minutes until softened.

3. Add the garlic, herbs, curry blend and meat to the saucepan.  Carry on frying, until the meat has browned, for around 5 - 10 minutes.

4. Add the tinned tomatoes, water (I use the water to clean out the tomato tins), salt & pepper.

5. Now simmer for about 30 - 45 minutes, or until you're happy that the sauce has reduced to a beautiful, silky sauce

6. Stir in the dark chocolates chunks until melted.

7. And finally top with basil leaves, or sprinkle on when serving.