(Turn oven to 200c or 380f) Put a deep heavy base oven proof pot on your stove at medium heat(no oil yet). (Also add salt at the very end of cooking!!!)

While your pot is heating up finely dice your onion and garlic (keep separate though) and set aside.

Add half your oil to the pan then turn the heat up to high and add the beef mince(ground) then break it up with a spatula or spoon and brown evenly for 3-4 minutes(no pink) then remove the beef from pot and set aside in a bowl.

Add the other half of the oil to the pot along with the onion and reduce the heat to medium then sauté for 2-3 minutes.

Add the garlic and sauté for a further minute, add the tomato paste and cook it out for 1 minute.

Before the mixture starts to burn add the red wine, beef stock and scrape the brown bits (fond) from the bottom of the pot.

Next add the browned beef, passata (crushed tomatoes), cranberry sauce and all the herbs and pepper then bring the sauce up to a simmer. (Add a little water if sauce is too thick) Cover with a lid or seal with foil.

Place on the middle shelf of your pre-heated oven and cook for 1 hour.

Once out the oven check for seasoning and add salt to taste also remove the bay leaves. Bon appetite!