Chop the onion and carrot finely and saute them with the clove of garlic on a medium heat in olive oil. You can also add 1 stalk of chopped celery if you like.

Add the mince and herbs and saute them until the mince is browned.

Add the wine and let it boil off.

Add the tomato puree and enough water to cover the minced meat. Add the bouillion cube and salt and pepper.

If using a pressure cooker, put on the lid and let it cook for 30 minutes from the first whistle. Take the lid off and let it simmer until it thickens a little in consistency.

If you are being more traditional, let the mixture simmer for 1 hour, stirring occasionally. Make sure the ragu doesn't get too dry, adding water if necessary.

Now you can decide what pasta you want with it. Maybe you will be able to impress a 95 year old grandma with your sauce!