Mince: Heat a large pan to medium heat and add 1 tsp olive oil. While this heats up, dice 1 onion, 2 sticks of celery and grate 1 carrot. Add these to the pan and cook for 3-5 minutes to soften. Add 300g beef mince and mix well. Break up the mince using a spoon then season with 1 tsp salt, 1 tsp pepper, 1 tsp mixed herbs and 1 tsp crushed garlic. Continue cooking until the mince is all brown, then add 1 tin of crushed tomatoes. Add water to the can, along with 1 beef oxo cube, and add this to the mince. Mix well, and lower the heat. Simmer for 5 minutes, then add a tiny pinch of baking soda, 1 tsp brown sugar and a dash of red wine, if using. Continue simmering while the pasta cooks.

Pasta: Fill a pot with water and bring to a boil. Cook the bucatini as per packet instructions.

Finish off: Once the pasta has cooked, carefully grab the pasta with tongs and let any excess water drop off. Add to the mince, and toss together to combine. Serve by plating up the pasta and topping with any extra mince. Finish with grated parmesan cheese.