1
Heat some olive oil in a wide, non-stick saucepan and gently sauté the onion for 10 minutes until soft. Add the garlic and parsley, cooking for a minute or so, then turn up the heat and add the mince. Brown the meat all over, then add the cinnamon, oregano and bay leaf and season with salt and pepper. Cook for another minute and then add white wine, leaving it to bubble and evaporate. Add the tomato passata, reduce the heat and leave to gently simmer on the hob for 1 hour, or until the liquid has reduced and the mix is rich and thick