Step 1

Gently heat the oil in a large frying pan with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. Increase heat slightly; add celery and carrot and cook, covered, for 10min until softened. Add garlic, tomato purée and oregano; cook for 1min. Season mince, break up and add to the pan, stirring until evenly browned. Add the wine, increase heat and reduce by half. Pour in chopped  tomatoes. Rinse tin out with hot beef stock and add to the pan. Reduce heat and simmer, covered, for 1hr, stirring occasionally. Remove the lid for a final 30min to reduce the sauce. Heat oven to 180°C (160°C fan) mark

Step 2

Lightly bruise garlic and bay leaf. In a large pan of salted, boiling water, cook pasta for 1min in batches to  avoid sticking. Set aside to dry on an oiled plate.