"In contrast to classic ragù Bolognese, which is made from mixed pork and beef, only beef is used here - and not minced, but plucked. The long braising process makes the sauce extremely concentrated and wonderfully flavoursome. My good friend, food blogger Claudio del Principe, inspired me to create this dish. If anyone knows how to prepare a fantastic ragù properly, it's him.

This requires 4 people:

• 1.2 kg beef shoulder, cut into 3-4 cm cubes (the butcher can do this for you)

• 3 tbsp extra virgin olive oil

• 2 tbsp butter

• 2 tbsp olive oil

• 500 g mirepoix (small vegetable cubes for roasting) made from carrots, shallots, celeriac and garlic

• 2 tbsp Estratto (available from Delicatessa) or tomato puree

• 1 bottle of red wine (750 ml)

• 400 g strained tomatoes

• 400 ml beef stock

• 4-5 sprigs of thyme

• 1 sprig of rosemary

The preparation starts with browning the meat. To do this, heat the oil in a heavy-based pan and fry the beef cubes in batches. Season with sea salt and ground black pepper. Pour off the fat and keep the meat cubes warm.

For the actual ragù, melt the butter in the gravy, add the mirepoix vegetable mixture and fry vigorously. After a few minutes, fry the tomato puree. Then add a glass of red wine and allow to evaporate. Repeat with another glass. Return the meat to the pan, add the rest of the wine, the stock and the tomatoes. Turn the heat down to the lowest setting, cover tightly and leave to simmer for 8-10 hours. Add the rosemary and thyme during the last 20 minutes, then pass the sauce through a sieve. Carve the meat with a fork and return to the pan with the sauce. Season to taste with sea salt and ground black pepper. Buon appetito!"