Wash and chop or process your spring onion greens, carrot and celery. If you are using a food processor (I use my KitchenAid mini food processor) add the herbs too. If not, finely chop them as well.

Heat a large Dutch oven or pot over a medium heat. Add the oil, then add the vegetables and stir to combine. Cook for 2-5 minutes or until softened, shrivelled and fragrant.

Without washing the processor, blitz your Roma tomatoes. They generally come whole and it’s a pain (although not impossible) to squish them up as you cook the Bolognese. Set aside.

Once the vegetables are cooked, add the meat. Break it up thoroughly using your spoon (I like a wooden spoon for this job) and allow it to cook through and brown. If it doesn’t brown, turn the heat up to high and allow it to sit for a minute or two before stirring. It is optional but it does add a nice depth of flavour.

Once you are happy with the meat, pour over the red wine to deglaze the pan. Allow it to cook off for 20-30 seconds or until the alcohol smell goes away. Add the tomato paste and stir to combine. Cook for a few minutes to cook the tomato paste through before turning the heat down and adding the pureed Roma tomatoes.