- 4 tbsp olive oil
- 30g butter
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 clove garlic, finely chopped
- 500g beef mince
- salt and pepper
- 1 ¼ cups red or white wine
- a sprig of rosemary
- 1 can tinned Italian tomatoes, chopped
Heat a heavy-based pot and, when hot, add the oil and butter, then the onion.
Saute for a few minutes until soft then add the carrot and celery, then the garlic. Cook gently until they have softened and are lightly golden.
Add the mince, crumbling it in the pot with a fork. Season with salt and pepper, and cook briefly until the meat is no longer red, but do not brown it. It’s important to salt the meat at this stage to extract its juices for the sauce and to cook the meat gently so it retains delicacy.
Now add the wine and bring to the boil. Cook for a few minutes on high heat before adding the rosemary and tomatoes. When it starts to bubble, turn the heat to the barest of simmers, partly cover and cook for 1 1/2 hours (the longer the better). Stir the pot from time to time, adding some water if necessary.