Heat the oil in a large cooking pot over a high heat. Add the herbs and spices and cook until fragrant.
Add vegetables and cook for 5 to 10 minutes or until the vegetables are soft.
Add the meat and lard. Stir fry until all the liquid evaporates and the meat goes very brown. It should start to ‘scream’ from the water evaporation and become quite dark.
Add the wine and stir through, then add the water. Reduce the heat to a slow simmer – you should see small bubbles rising to the surface. Cook for approximately three hours, stirring occasionally, until the ragu reaches a thick smooth consistency.
Once cooked, allow to cool then divide the ragu into 100g containers and place in the fridge or freezer. Remember, it's always best to eat ragu on the next day for the best flavour! :)
To serve, reheat as many portions as required (allow 100g per person), stir through half tbsp of butter and a little water to bring back to a smooth consistency. Ladle over freshly cooked tagliatelle.