For the filling:

• 400g higher-welfare minced pork
• 400g higher-welfare minced veal or beef
• Olive oil
• 2 cloves of garlic
• 2 onions
• 2 carrots
• 2 celery sticks
• 200ml Chianti Classico (red wine)
• 2 x 400g tins of quality plum tomatoes
• 100g Parmesan cheese, plus extra for serving
• Sea salt and black pepper

For the pasta:

• Fresh pasta dough (Jamie’s “Royal pasta dough”)
• Fine semolina, for dusting

For the sauce:

• 4 cloves of garlic
• 1–2 fresh red chillies
• 3 x 400g tins of quality plum tomatoes
• A few sprigs of fresh basil