1. fry 1 diced brown onion and 1 garlic clove in a knob of butter & olive oil. 2. Add 1kg premium beef mince and use your spoon to break it up so you don’t get large chunks of beef. add a good pinch of salt and a pinch of pepper. 3. Add 1 diced/grated carrot, 1-2 diced celery stalks, 1 tsp tomato paste concentrate, 2 bay leaves, 1 tsp sugar, 1 tsp veg stock powder, fresh basil leaves, stalk and all (you can remove the stalks at the end). 4. Add 1 bottle pasatta plus refill half the bottle with water. put the cap on shake and then tip into the pot also. 5. Add 1 can san marzano tomatoes (or extra 1/2 bottle of passata sauce if you don’t have these) and 1 piece of parmesan cheese rind. 6. Cook on low- medium heat for 1.5-2 hours. remove bay leaves & parmesan rind at the end.