Finely dice the onion, carrot and celery.
Heat the olive oil in a non-stick pan over low heat. Add in the diced onion and cook for a few minutes, then add the carrot and celery. Cook gently until fragrant.
Add the beef mince to the pan, breaking it up with a spoon so there are no large chunks.
Season with a generous pinch of salt and pepper.
Stir in the tomato polpa. Refill one of the empty cans with water and pour it into the pan, mixing well to combine.
Add the tomato concentrate, parmesan cheese and bay leaves. Cover with a lid and cook on low head for 1.5 to 2 hours, stirring occasionally.
Add the basil leaves and simmer uncovered for a further 30 minutes to let the flavours deepen.
Remove the bay leaves, serve with your choice of pasta and enjoy.
4 servings