Easy mince ragu

Method

1. Heat the oil in a large deep frying pan over a medium-high heat and fry the onions, celery and carrots with a pinch of salt for 15 minutes, stirring, until softened. Add the garlic and cook for another minute, then add the mince, stirring to break it up, and fry for 10-15 minutes until browned and most 
of the juices have bubbled away.
2. Stir in the bay leaves, anchovies, Worcestershire sauce, red wine and chopped tomatoes, season well with salt and pepper, then simmer gently for 30 minutes. Serve half the ragù with the basil and parmesan over spaghetti or on jacket potatoes. Freeze the rest.