Ravioli Ragù

Finely chop the onion and celery and peel and finely chop the carrots. Finely chop the garlic and set aside.

Heat a splash of oil in a large, deep lidded frying pan or casserole dish over a medium-high heat. Add the beef mince and fry for 6-8 mins, stirring to break up the meat, until any liquid has evaporated and the beef is starting to crisp up. Use a slotted spoon to scoop it out and into a bowl.

Pour another splash of oil into the same pan and add the onion, celery and carrot. Add a big pinch of salt, then cook for 10 mins over a medium heat until the vegetables are soft but not coloured. Add the garlic and fry, stirring, for 2 mins, then pour in the red wine and bubble for 2 mins. Return the mince to the pan and add the chopped tomatoes, chicken stock and Marmite. Bring to the boil, then reduce the heat and simmer for 40 mins until thickened slightly.

Meanwhile, put the bunch of basil, stalks and all, into a blender. Zest in the lemon, then halve and squeeze in the juice. Finely grate half of the Parmesan into the blender. Season with salt and lots of black pepper, then add 2-3 tbsp cold water (you want it to be a drizzleable consistency) and whizz until completely smooth and a vibrant green colour.

Once the ragù is cooked, add the ravioli to the pan. Mix really well and push the ravioli into the sauce, submerging the pasta as much as possible. Put the lid on the pan and simmer for 4-6 mins until the ravioli is cooked through.

Divide between four bowls, grate over the remaining Parmesan and leave to melt for a minute before spooning over the vibrant basil sauce.