Fergus Henderson’s recipe.

minced beef 1kg
tomatoes 2 tins
oatmeal a handful
Worcestershire sauce 1 shot glass
red wine ⅓ bottle, my gesture to the Auld Alliance
chicken stock if needed
sea salt and black pepper
proper boiling potatoes a dozen

DIRECTIONS

In a large pan, add a glug of olive oil, and then 1 onion (sliced thinly), 1 leek (halved lengthways and then thinly sliced), 1 large carrot (halved lengthways and then thinly sliced), and 4 garlic cloves (finely chopped) and cook till softened. 

Add 1kg beef mince and stir to break it up. 

Add 2 tins (400g each) chopped Italian tomatoes and stir. Keep stirring and add a handful oatmeal. Stir, and then add 25ml Worcestershire sauce and 250ml red wine, then stir again. Add 250ml chicken stock. 

Simmer gently for 2 hours. Season with sea salt and pepper.

Serve with boiled potatoes.