Romantic ragù

Place a large saucepan over a medium-high heat. Add the beef mince and fry until brown, about 5–8 mins, breaking up the mince with a wooden spoon as you go. Once brown, remove the mince from the pan using a slotted spoon and set aside.

Add the oil to the pan and turn the heat down to low-medium, then add the onion, carrot and celery. Stir, then put the lid on and leave to sweat for 10 mins, checking regularly and, if the vegetables start to catch, adding a small splash of water to the pan.

Return the browned mince to the pan, along with any resting juices, then add the tomato purée and fry for 1 min. Add the red wine and allow to simmer for 3 mins, then add the milk and simmer again for 3 mins, stirring well, until everything is combined.

Add the chopped tomatoes, filling the tin halfway with water and adding that too. Add the bay leaves, a pinch of salt and plenty of black pepper, then turn the heat to very low and simmer for at least 2–3 hrs, making sure the mince is moist at all times.

When you’re ready to serve, cook the pasta according to packet instructions. Just before serving, taste the ragù and adjust the seasoning if needed. If liked, you can stir through an extra splash of milk at the end for more richness. Serve the pasta with ragù piled on top, a sprinkle of grated parmesan and some basil, if using.