Heat the oil in a large pan with a tight-fitting lid. Add the onion, garlic, celery and carrot and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the ground beef, increase the heat to medium, and cook, stirring frequently and breaking it up with a wooden spoon, for 5-8 minutes until evenly browned.

Add the mushrooms and cook for an additional 3-4 minutes. Add the tomatoes, tomato paste, sugar, herbs, pasta and wine. Stir in the concentrated stock, add just enough water to cover, and stir well.

Reduce the heat, cover tightly, and simmer gently for 15-20 minutes, until pasta is tender but still firm to the bite and the sauce has thickened. Season to taste with salt and pepper. Sere immediately or thermos…