In a large heavy bottom pan, heat the oil; brown the mince in batches and keep aside.
In the same pan, add the bacon and fry for about a minute.
Add the bay leaf and garlic; sauté till the garlic is just beginning to brown.
Add the red wine and cook on low heat till the alcohol burns off completely; about 10-15 minutes.
Then add the beef stock along with the rosemary and basil; bring to boil.
Next, add the chilli sauce and crushed tomatoes along with 1 cup water. Add sugar and season with salt and pepper.
Cook covered on low heat for about 30 minutes, stirring occasionally.
Add the mince and continue to cook covered for another 30 minutes. Add water if the mixture looks dry.
Cook rigatoni in boiling salted water till al dente or follow packet instructions.
Drain the pasta reserving a cup of liquid.
Add to the bolognese along with the reserved liquid. Mix well to combine.
Serve warm with grated Parmesan.