Method

• 1.
  Place a large heavy-based pan over high heat. Add mince, and cook for 8 minutes or until excess liquid has evaporated, breaking up larger pieces with a spoon. Remove meat with a slotted spoon and set aside.
• 2.
  In the same pan, add onion, fennel, carrot and celery. Cook 7 minutes, stirring regularly. Add garlic and herbs, and cook for 2 minutes or until fragrant. Return mince to the pan and combine.

• 3.
  Add wine and cook for 3 minutes or until slightly reduced. Add sugo and stock.
• 4.
  Bring to a boil, then reduce heat to medium and simmer 40 minutes or until sauce has thickened.
• 5.
  Meanwhile, cook pasta in salted boiling water according to packet instructions. Drain.
• 6.
  When sauce is ready, add pasta and combine. To serve, divide between plates, and top with parmesan and crispy sage.