Heat olive oil over medium heat in a large saucepan or deep frying pan.
Add the diced onion, carrots, celery and garlic. Cook slowly for about 8 to 10 minutes or until softened. Transfer to a bowl and set aside.
Brown the mince in the same frying pan. Add the vegetables back into the pan with the cooked mince; stir in tomato puree, passata, red wine and chopped basil.
Let the sauce cook over very low heat, without a lid, for 1 1/2 or 2 hours, stirring occasionally, until the ragu has thickened. Season to taste with salt and pepper. Use as desired in a lasagne or other pasta recipe.