Let the onion sweat in the oil for a few minutes until soft.
Add the mince and brown. Throw in the thyme and chilli and cook out for a minute or two.
Now the tomato puree. And the red wine. Cook that off for a couple of minutes now.
And finally the tinned toms. Season. Bring to the boil then simmer, lid on, for 1 hour.
When it's 20 mins away from being ready, put a large pan of water on to boil. When boiling add the pasta and cook until al dente. Reserve half a mugful of pasta water and drain.
Combine the pasta and sauce and toss well, adding a splash of the pasta water to avoid it going claggy. Serve with a drizzle of extra virgin olive oil and some parmesan.