In a large pan, heat the 2 tbsp of vegetable oil over medium-high heat. Stir fry the 2 tsp of garlic and 1 onion for 2-3 minutes, until translucent.
Continue to cook for another 5 minutes, until the bacon is browned.
Pour 60 ml of red wine into the pan and simmer until the liquid has evaporated, approximately 5-10 minutes. Reduce heat to simmer.
Stir in the carrots and zucchini and continue to fry for a few minutes.
Pour in the 800g chopped tomatoes, followed by 3 tbsp of tomato paste, 4 tablespoons tomato sauce/ketchup, and 2 tablespoons Worcestershire sauce. Stir until well combined, and continue to simmer for 10 minutes on medium-low.
Cook the 500 g according to the packet instructions. Drain the pasta and add it to the sauce. Stir through. Or, place the pasta into serving dishes with the Bolognese on top.