Get a large saucepan over a medium heat and drizzle in some olive oil. Add the beef mince and fry until well browned, remove from the pan and set aside.

Meanwhile, finely chop the onions. Add to the pan along with a further drizzle of olive oil and fry for 8–10 mins until soft. Grate the garlic directly into the pan, then add the oregano and tomato paste and stir well.

Pour in the red wine. Once it has bubbled away by half, stir in the browned beef mince, then pour in the stock and milk. Bring to the boil, then reduce the heat to a low simmer, cover and cook for 1 ½ hours, adding a splash of water if it looks like it’s catching at all.

Season to taste, then set aside.

Toast the slices of toast. Serve the bolognese piled on top of the toast, covered in Parmesan and scattered in basil.