Ragù from The Cook's Companion: A step-by-step guide to cooking skills including original recipes by Josceline Dimbleby

Ingredients

• 375 g (12 oz) Extra lean minced beef
• 3 large cloves garlic, chopped finely
• 1 stick celery, chopped finely
• 1 carrot, chopped finely
• 397 g (14 oz) can chopped tomatoes
• 1 teaspoon dried oregano
• 250 ml (8 fl oz) dry red wine
• 150 ml (¼ pint) milk
• 1 rounded tablespoon tomato puree, dissolved in 75 ml (3 fl oz) water
• 2 bay leaves
• ¼ whole nutmeg, grated
• Salt and black pepper
• Handful of fresh parsley, finely chopped
• 50 g (2 oz) butter
• 1 onion, chopped finely
• 2 tablespoons olive oil