small bunch of fresh basil, leaves and stalks separated, both finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 whole dried bird’s-eye chilli (optional)
3–4 garlic cloves, finely grated
2 garlic cloves, bruised
1 medium–large brown onion, finely chopped
2 fresh rosemary sprigs, leaves picked and finely chopped
1 chicken stock pot
320–480g/11½oz–1lb 1oz dried fettuccine
400g/14oz passata
salt and freshly ground black pepper
sea salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp tomato purée
2 tbsp vegetable oil
75g/2¾oz good-quality, day-old white bread
2 tbsp mascarpone
grated Parmesan, to serve (optional)
500g/1lb 2oz beef mince (20% fat)
190ml/6¾fl oz red wine, such as merlot