Ingredients
2 tbsps olive oil
750g veal mince
250g frozen soffritto (or carrots, celery and onions peeled and chopped small) 
2 garlic cloves, peeled and very finely chopped
6 tbsps tomato puree
100ml red wine 
2 x 400g tins of pulped or chopped tomatoes
2 beef stock pots 
2 tsp sugar
1 tsp dried oregano 
Freshly ground black pepper
Parmesan rind or a 25g chunk of Parmesan

Ingredients for the pasta:
500g pappardelle 
20g fresh Parmesan, finely grated

Method
In a heavy bottom large saucepan heat 1 tbsp of oil over a medium heat and fry off the mince until it is golden, expect this step to take at least 10 minutes and anything up to 20 minutes.

When the mince is cooked, remove from the pan to the side, add 1 tbsp of oil and cook the soffritto for 5-7 minutes until soft.  As the soffritto cooks it will release juice, use that to scrape off any brown from the bottom of the pan with a wooden spoon.  Add the garlic and cook for a further minute.

Put the mince back in the pan and cook for a couple of minutes to heat.  Add the tomato puree, thoroughly mix through and cook for a couple of minutes.  Add the wine and cook until ¾ of the wine has cooked away.

Add the tomatoes, stock pots, sugar and oregano.  Season with 12 grinds of black pepper and put the Parmesan rind in.  Simmer for roughly 2 hours stirring every now and again until it is deep thick and rich.  Check the seasoning and adjust if needed.

When you are happy that the sauce is reduced enough, bring a large pot of heavily salted water to the boil and cook the pasta according to the packet instructions.

When the pasta is cooked, drain quickly (you don't want to over drain it) and put back into the pot.  Stir through the ragu using tongs.  Throw the Parmesan rind away.

When you dish the pasta, grate the Parmesan over the top.