Ingredients:
150g prosciutto, chopped
1 onion, finely diced
1 carrot, scraped and finely diced
3 tbsp olive oil
1 celery stick, finely diced
2 garlic cloves, minced
20g butter
300g minced meat (typically a blend of beef and pork)
100ml vegetable stock
250ml white wine
200g button mushrooms (halved or quartered if large)
500g peeled tomatoes, finely chopped
100g cooked tongue, cubed (optional)
3 tbsp double cream
1 tbsp flat-leaf parsley, finely chopped
nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Place a large, deep, frying pan over medium heat. Once hot add the butter and once foaming add the prosciutto, onion, carrot, garlic and celery and fry for about 6 minutes, until the onions have softened.
Add the olive oil to another pan and use to fry the minced meat until nicely browned and crumbly (about 4 minutes).
Stir the white wine into the minced meat and bring to a simmer. After six minutes' cooking add the onion and prosciutto mixture, stirring well to combine. Return to a simmer and cook for 5 minutes then stir in the chopped tomatoes and vegetable stock.
Season to taste with salt, black pepper and nutmeg then cook for 30 minutes, stirring occasionally.
At this point add the mushrooms (and tongue, if using), bring to a boil and cook for 20 minutes. Take off the heat, stir in the cream and parsley and serve.
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