Tip the garlic cloves into a food processor with the onions, celery and carrots. Blitz until finely chopped. Heat 2 tbsp oil in a frying pan over a medium heat, and fry the veg mix until soft and translucent, about 20 mins.

Meanwhile, heat the remaining oil in a second pan and fry all the mince until starting to brown, about 15-20 mins. Stir the vinegar into the mince, then season and stir into the fried vegetable mix.

Tip in the tomatoes, passata, tomato purée and stock. Reduce the heat to medium-low, cover and cook for 1 hr. After 30 mins (or once the oil separates), remove the lid so the ragu reduces and thickens. To freeze, leave to cool completely, then pack into freezerproof containers. Will keep frozen for up to three months. Serve over cooked short pasta.