Preheat your oven to 125c.

Add a glug of olive oil to a large casserole dish set over a medium/low heat. Add 1 onion, finely chopped and cook until softened (about 5 minutes). Add 1 carrot, finely chopped and cook for 5 minutes. Add 2 sticks celery, finely chopped, and cook for a further 2 minutes.

Crumble 250g minced beef into the pan and brown. Add 150ml whole milk and grate a little nutmeg over the top. Simmer until almost all the milk has evaporated (around 30 minutes).

Pour in 150ml white wine and a 400g tin of Italian tomatoes and stir well.

Place the casserole in the oven with the lid slightly ajar and cook for 3 – 4 hours. Check on it occasionally, and top up with a little water if it seems too dry. Season with sea salt and pepper to taste right at the end.

Optional: I like to run the mixture through a food processor for a really fine sauce.

Serve with pasta or gnocchi, and grated Parmesan or Pecorino.