Cooking instructions

For the ragu sauce:

1. Blend the garlic, onions, carrots, celery and olive oil until smooth 
   
2. Heat a sauce pan until it is hot, add the mince (no oil) and stir until it's brown 
3. Add the vegetable puree to the mince and cook out for 10 minutes on a low heat 
4. Add the tinned tomatoes, tomato purée, stock cubes and red wine 
5. Simmer for 2- hours stirring every 10-15 minutes until it has reduced to a thick rich sauce 
6. Season with sea salt and brown sugar 

To serve:

1. Cook the pasta in boiling salted water until it is 'al dente' 
2. Add the pasta to the ragu and mix until all the pasta is coated 
3. Place the pasta in the sauce in a bowl
4. Crack fresh pepper over the top and grate parmesan over the top
5. Drizzle with olive oil 
6. Tear the basil and garnish