Place a large saucepan of salted water onto boil.

Add the garlic, onion, carrot and celery to a food processor and pulse until finely chopped.

Set a large frying pan over a medium heat, once hot, add the olive oil. Brown the beef mince for a few minutes, push over to one side and throw in the soffrito. Cook for a few more minutes before mixing everything together.

Add the anchovies, chilli and tomato paste and cook for 5 minutes before adding the herbs, bone broth, and tinned tomatoes. Leave to simmer over a low heat while you cook the pasta.

Once the pasta is al dente, add to the sauce with a small ladle of pasta water and toss vigorously until emulsified. Remove from the heat and toss through the parmesan until you have a thick, glossy sauce.

If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing. Season with salt and black pepper to taste.

Divide between 2 bowls and finish with extra parm.