Heat the olive oil in deep pan. Add the onion, carrot and celery and fry until soft, and slightly golden.
Stir in the garlic and cook for a minute, then add the salt, pepper, sugar and wine, cook off the alcohol for 3 minutes over a high heat.
Stir in the tomato, stock and herbs, bring to the boil, then reduce to a slow simmer.
Gently simmer for 2-3 hours with a lid on.
Remove the lid, then reduce down until thickened. Remove the Parmesan rind and stir in the sundried tomato paste, taste to check the seasoning. Blitz using a stick blender until smooth.
When your pasta is drained, add to the sauce and mix with tongs. Add a load of Parmesan, fresh chopped parsley or basil and serve.
For a meat ragu, add 250g minced beef, 200g minced pork and 50g chopped pancetta after the onions and celery are soft. Cook until the meat changes from raw to cooked and then lightly browned.For a richer sauce again, add 100g finely chopped chicken liver, cook for 5 minutes then deglaze the pan with 100ml white or red wine. Continue with the recipe above adding the garlic etc.
Arabiata- add 2 large roasted and chopped sweet peppers + 1/2 teaspoon chilli flakes once the sauce above is finished.
Putanesca- add 2 tablespoons vodka, 1 heaped chopped tablespoon of black olives,1/4 teaspoon chilli flakes
