Ingredients

25g dried porcini mushroom

2 tbsp olive oil

2 carrots, finely chopped

2 celery sticks, finely chopped

1 large onion, finely chopped

200g pancetta, finely chopped

3 garlic cloves, crushed

1 sprig fresh rosemary, leaves picked and finely chopped

1kg beef chuck steak, finely chopped

4 tbsp tomato purée

Good pinch of dried chilli flakes

150ml red wine

400g can of chopped tomatoes

300ml fresh beef stock, hot

Preparation

Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain the mushrooms reserving the liquid. Chop into small pieces and set aside.

Meanwhile, heat the oil in a casserole over a medium heat.

 Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5 minutes, stirring occasionally.

Increase the heat to high and brown the steak for 5 minutes. Stir in the purée and chilli flakes and cook for 1 minute.

Add the wine, mushroom liquid, tomatoes, stock and porcini mushroom pieces. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally.

Serve with pasta of your choice and warm crusty white bread.