Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light golden and softened.
Turn heat up to high and add beef and bacon. Cook stirring for 3-4 mins until the meat is browned all over.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients except parmesan and heave cream. Stir, bring to a simmer then turn down to medium so it bubbles gently. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for about 1-1 ¼ hour stirring occasionally, until you have a rich, thick sauce.
Just before taking Bolognese sauce off the heat, add the heavy cream and parmesan. Stir and let simmer for 2 minutes. Taste and adjust the seasoning if needed.
When the Bolognese is nearly finished, cook 500 gr./ 17.63 oz. linguine pasta following the pack instructions.
Drain the pasta and serve the Bolognese sauce over pasta with more grated parmesan.
