Preheat the oven to Gas Mark 4/ 350°F/ 180°C/ Fan 160°C
Prepare your ingredients (weigh, wash, peel, chop) and get your equipment ready.
Spread the tomatoes and mushrooms on one baking tray and the peppers and courgette on another. Toss both trays of veg with ½ tablespoon of oil, ½ teaspoon of salt and ½ teaspoon pepper. Place the trays into the oven and bake for 25 minutes, tossing once halfway through.
Meanwhile, put a large saucepan on medium-high heat. Add 1 tablespoon of olive oil. Then, add the carrots, celery, onions (red and brown), oregano, rosemary and bay leaves, stirring frequently for 25 minutes. This is your mirepoix. In the last 5 minutes of cooking stir in the fresh basil.
Remove the vegetables from the oven and transfer them to a blender. Now, remove the bay leaves from the mirepoix, and add to the blender. Blend the vegetables and mirepoix until smooth (about 2 minutes). Then place to one side.
Using the same saucepan that you cooked the mirepoix add the remaining 1 tablespoon olive oil, turn onto medium-high heat and add the minced beef, breaking it up with a wooden spoon as you go. Keep going until the beef is brown and a little crispy - usually about 6-8 minutes.
Once the beef is lovely and brown, add the chorizo, anchovies, garlic and chilli and stir frequently for 3 minutes.
Now, stir in the tomato puree and cook down for 2 minutes.
Add the tinned tomatoes, balsamic vinegar and honey to the saucepan and pour in the blended vegetables. Give everything a really good stir and cook for a minimum of 40 minutes (preferably an hour) so that the flavours combine and develop. The sauce should thicken and become a deep, rich, red colour.
Serve and enjoy!