Heat a large saucepan with oil and cook the onion.
Add the mince with McCormick Garlic, Rosemary, Salt, vinegar, currants and passata. Stir and bring to the boil. Simmer and then reduce to low heat and cook for 30 minutes.
Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain and toss pasta into the sauce.
To serve divide the ragu among bowls and sprinkle with Parmesan.