Start with dicing carrots, celery and onion. Saute' in a bit of oil olive until translucent, add bay leaves, chopped herbs and mince.

Cook mince until brown, add salt, pepper and wine. After wine evaporates, add tomato passata, tomato concentrate, a pinch of nutmeg and cloves.

Leave ragu' to happily bubble away on low heat and stir occationally.

Serve with fresh egg tagliatelle or pappardelle, reserving a little water from pasta and a sprinkle of Parmigiano Reggiano on top.