Prepare the ragout by finely chopping the onion, celery and carrot and putting everything in a saucepan together with the meat, oil and butter. Add salt and pepper to taste. Cook over a low heat, stirring for a few minutes. Once the vegetables have softened and when the meat begins to brown, add the tomato purée diluted with a little water. Cover the pan and simmer gently for about an hour.

GNOCCHI

Peel the potatoes and steam them until soft. Mash until smooth while still hot. Mix the ma- shed potatoes with the flour, egg and a pinch of salt until the dough is soft and supple. When the dough is ready, shape it into rolls, cut them into blocks about 2 cm long and press them lightly with the prongs of a fork. Place them on a floured tablecloth. Cook them in plenty of salted water, lifting them out with a slotted spoon as they rise to the surface.