Heat the oil in your pressure cooker or a separate pan over a medium-low heat. Fry the onion, celery and carrot for 10-12 mins until softened but not golden. Stir in the garlic, cook for 2 mins, then tip in the mushrooms and cook for 10-12 mins until their liquid has been released and evaporated.

Stir in the mixed herbs and bay leaves, then tip in the beef mince. Fry until browned, around 6-8 mins. Squeeze in the tomato purée, then pour in the chopped tomatoes, wine, if using, and stock. Bring to a simmer then put the lid on the pressure cooker, bring up to pressure and cook for 20 mins.

Release the pressure, then serve with spaghetti, sprinkled with parmesan and basil leaves, if you like. Once cooled, will keep chilled for three days or frozen for three months.