Bolognaise sauce

(Ragù bolognese)

Makes 850 g (1 lb 14 oz)

70 ml (2¼ fl oz) extra virgin olive oil

70 g (2½ oz) butter

1 celery stalk, finely diced

1 medium carrot, finely diced

1 medium brown onion, finely diced

1 bay leaf, torn

1 garlic clove, finely diced

fine sea salt, to taste

freshly ground black pepper, to taste

200 g (7 oz) mince (ground) pork

200 g (7 oz) mince (ground) veal

130 g (4½ oz) prosciutto trimmings, finely chopped (see Note)

100 ml (3½ oz) dry red wine

200 ml (7 fl oz) good-quality tomato passata (puréed tomatoes)

1 tablespoon tomato paste (concentrated purée)

200 ml (7 fl oz) beef broth

Heat the extra virgin olive oil and butter in a large saucepan and sauté the vegetables, bay leaf and garlic over medium heat until tender. Season with the sea salt and black pepper. Add the pork mince, veal mince and prosciutto to the pan. Cook over high heat, stirring continuously, until the meat has broken down into small pieces. Continue to cook, stirring until the meat is well browned and the juices have evaporated. Stir in the wine and cook until it has also evaporated. Add the tomato passata, tomato paste and beef broth and bring to the boil. Reduce the heat to a simmer, cover and cook for 2 hours, stirring occasionally to prevent the sauce sticking to the pan. Once the sauce is cooked, remove from the saucepan and refrigerate until required.

NOTE: I like to use the short/shank end of the prosciutto for this as it is difficult to slice and often gets used in other recipes that require minced or chopped prosciutto.