In a large pan, add the minced beef and the minced pork. Cook over a high heat, use a wooden spoon or a spatula to break up the meat.

Keep cooking until the mince is browned all over and all the liquid has disappeared.

Add the carrot, onion and celery. Cook for a few minutes, then add the rosemary, bay leaves and chopped garlic. Mix well and cook for a further minute.

Pour in the red wine and reduce by half. Then add the beef stock.

Stir well, then add the tomato pureé and the tins of chopped tomatoes.

Turn the heat down and simmer on a low-medium heat for about 90 minutes until you have a rich and thick sauce. Season to taste.

Whilst it is cooking you can prepare the pangrattato. In a large frying pan, heat up the olive oil then add the chopped rosemary and garlic. Fry for one minute before adding the breadcrumbs.

Cook over a high heat, constantly stirring until the breadcrumbs have turned golden and crunchy. Place them into a bowl and set aside.

When the ragu is almost ready, cook your pasta in boiling salted water as per the instructions on the packet.

Once the spaghetti is al-dente, toss it with the ragu and some pasta water.

Plate it up and grate some parmesan over the top.

Finish with the crunchy pangrattato.