Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic and finely diced carrot to make a soffrito. Cook for 3-4 minutes until they are soft.

Add the pork and beef mince and brown your meat. Using a wooden spoon or fork, break the mince into smaller pieces. It will take around 5 minutes for the meat to be browned.

Stir in the nduja paste and allow it to melt in the meat mixture. Make sure to stir it well to combine, so that it will infuse your sauce.

Add the chopped tomatoes and wine and stir well to combine.

Season your sauce with oregano, salt and pepper.

Reduce the heat to low and let it simmer for 45 minutes. This will allow all the flavours to combine and get richer.

Garnish with fresh basil and parmesan if desired. Serve your nduja ragu over your favourite pasta like fettuccine or spaghetti, use it on bread, and enjoy!