I'll give that a go. (What liquid is it cooked (*simmered*) in given there is not stock or milk?)No celery, chicken stock or milk. I always brown the mince in white wine separately than strain. Then brown onion and garlic first (don't listen to him, garlic is a must), add the cooked mince, let it fry a few minutes then tomatoe paste/ passata, add the carrot, basil, bay leaf, salt and pepper. Like he said, the longer you cook it, the better ... mum used to start the sauce at 7am, and leave it simmering all day ... occassionaly topping up with a splash of water if it started to thicken out to much ... by dinner time in the evening it was heavenly.