- 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.