Place a heavy-bottomed, cast iron pan over medium heat and add a splash of olive oil. Add the carrots, onion, and celery. Season with salt and pepper fry gently until everything is soft. This will take about 10 minutes.

Add in the mince and season well. Use a wooden spoon to break the mince up and give it all a really good stir. Fry on medium/medium high heat until browned and caramelised in some places, around 10-15 minutes. This is very important. You want that gorgeous colour and caramelisation or the end result will be bland and uninteresting.

Add in the tomato paste and garlic and sauté for a couple minutes and then add in the red wine and let cook down for a couple minutes. Pour in the tomatoes and water and stir to combine. Bring to a boil and cover with a lid, turn down to a simmer for around 20-25 minutes. Stirring it a couple times, so it doesn’t stick.

While the sauce is simmering, bring a large pot of water to a boil and season generously with salt. When the sauce is ready, add the pasta into the boiling water and cook to al dente. When they still have a bite to them, so before they are quite ready, add the pasta directly to the sauce. Give it a good mix, taste and adjust seasoning. Scoop into bowls and grate a generous amount of parmesan and enjoy!