Heat a large saucepan, add a dash of oil, then fry the mince for 5–6 minutes over a high heat until browned. Add the onions, garlic and pancetta and cook for another 6–7 minutes, then pour in the red wine. Continue to cook until the liquid has reduced by half.

Add the tomatoes, tomato purée, stock and oregano and mix well. Bring the sauce to a simmer, then cover and cook over a low heat for 1 ½ hours – a long time I know, but well worth the wait! Season with salt, pepper and a small pinch of sugar.

Cook the pasta in plenty of salted boiling water according to the packet instructions, then drain. Toss it with the ragù sauce and fresh basil, then serve with grated Parmesan.