ragù di carne alla bolognese

Ingredients

2 tablespoons olive oil

40 g butter

1 onion, cut into 6-mm dice

1 celery, cut into 6-mm dice

1 carrot, cut into 6-mm dice

1 clove garlic, crushed

250 g minced steak

1 tablespoon concentrated tomate purée

120 ml dry white wine

salt and pepper

Preparation

Heat the olive oil and butter in a heavy-based saucepan and stir in the onion. Cover and cook over a medium-low heat for 5-10 minuts or onion starts to become translucent. Stir every couple of minutes. Add the celery and carrot. Cover and cook for further 5-10 minutes or until the vegetables are soft and just start browning on the edges. Stir in the garlic and cook for a further minute. Add the steak, breaking it into small pieces with a wooden spoon. Increase the heat to medium-high. Cook for about 10 minutes, stirring, or until the meat loses its red colour and starts to fry. Stir in the tomato purée. Cook for a further minute. Stir in the wine and 120 ml water. Season with salt and pepper. Turn the heat to low. Cover and cook over a very low heat for 1 1/2 hour, adding when the sauce seems to drying out. The meat should be almost covered with liquid during the first hour of cooking and should bubble slowly.