In a large saucepan heat up a couple of tablespoons of olive oil and fry on a medium heat the onion, celery and carrots for about 10 minutes stirring occasionally. Next add the chopped garlic cloves and carry on frying for a further 5 minutes.
Mix and crumble the meat in a bowl with a fork.
Add it to the pan with the fried vegetables and cook gently until it starts to stick to the bottom.
Pour in the wine, give it a stir and wait until the wine evaporates.
Next add the tomato puree and after a few minutes tinned tomatoes. Season with salt, pepper and a pinch of sugar. Secure with cooking twine the rosemary and oregano sprigs and add them to the mixture. Give the sauce a stir and cook on a gentle heat with the lid on for about 2 hours.
Occasionally check on your ragù while cooking and adjust the seasoning to your liking. Take out and discard the fresh herbs.
If the sauce is too thin, take the lid off and carry on cooking until obtaining the desired consistency (it should not be watery).
Once you are happy with the sauce take it from the heat, tear in your hands a few basil leaves and add them to the ragù.
In the meantime bring a large pot of salted water to the boil, add the pasta of your choice and cook until al dente (check the cooking time on the packaging).
Drain the pasta and add it into the pan with your still hot ragú. Toss it well and serve immediately garnishing with grated parmesan if you wish.