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Heat a glug of olive oil in a large frying pan. Add your diced onion, celery and carrots, and allow to sweat until soft and translucent.
Add your minced garlic, frying the mixture gently until aromatic. Remove the mixture from the pan.
Increase the heat of the pan, adding a small amount of oil. Once the oil begins to gently smoke, add your beef mince, leaving it to brown before proceeding to break the meat apart. Continue to fry until fully cooked, then deglaze the pan with white wine, ensuring to capture any deliciously meaty fond that has collected at the bottom of the pan.
Add your vegetable mixture back to the pan, then toss in the chopped rosemary, thyme and salt and pepper to taste. Let the mixture simmer until thickened, allowing your flavours to develop, forming a deliciously meaty and aromatic filling.
Remove your pan from the heat, before adding your grated Parmigiano Reggiano. Stir until combined, then leave the mixture to cool completely.
You’re now ready to transform your mixture into delicious ravioli - to so do, simply follow our step-by-step guide to making fresh ravioli here.