Ragu

Peel and chop the onions, put into a broad pan with two or three tablespoonfuls of olive oil, and start to soften over a low light stirring from time to time.

Trim and finely slice the celery and add to the onion. Trim and scrape the carrots, cut into long thin slices, very finely chop and finish off in a blender to get very fine dice. Add to the onion along with peeled and finely chopped garlic cloves.

Add a little more oil if necessary and soften all the vegetables for around 15 minutes until soft stirring from time to time.

Meanwhile use scissors to cut the prosciutto into thin strips. Use a sharp knife to trim and cut the beef into small pieces  Picture  . Add the proscuitto and beef to the vegetables when the vegetables are soft, and turn over a medium heat until the beef is brown.

Add a couple of glasses of red wine and reduce for a bit. Follow with three tablespoonfuls of tomato purée and enough hot water almost to cover the mixture. Add a couple of teaspoonfuls of salt and a good portion of fresh black pepper. Stir well.

Cover and simmer on a low heat for around two hours, stirring adding a little more hot water from time to time. When ready season to taste, stir in four tablespoonfuls of double cream (if used) and re-season  Picture  .

Twenty five minutes or so before the sauce is ready put on water to boil and cook tagliatelli or pasta of your choice to cook. When ready serve the pasta with the sauce and a good scrape of fresh parmesan  Zoom  .