Heat the oil in a flameproof casserole over a medium-low heat and fry the onion, celery and carrot, covered, for 12-15 mins until soft but not golden. Remove the lid, add the beef mince and continue to fry until browned. Stir in the garlic and cook for another minute before stirring in the tomato purée and red wine. Turn up the heat to medium and cook for 2 mins until the alcohol has started to evaporate, then stir in the tomatoes, stock, Worcestershire sauce, bay leaves and dried herbs. Season well, then simmer for 25 mins until the liquid has reduced slightly.

Meanwhile, make the dumplings. Combine the flour, suet, parsley and a good pinch each of salt and pepper. Make a well in the centre of the mixture and pour in 150-175ml cold water. Stir until you have a soft dough – add a splash more water if it’s not coming together. Divide the dough into 12 pieces, then roll into small balls on a lightly floured surface.

After 25 mins, carefully drop the dumplings on top of the mince mixture, cover again and cook for 15-20 mins until the dumplings have plumped up and are cooked through. Serve hot.