Chef Salvatore explains, why good things take time: "Like I learnt from an early age and my three daughters have grown up knowing full well that one must make time to prepare, cook, eat and indulge in conversations to enjoy food in its purest form of simplicity. There is no better satisfaction than watching people enjoy your food."

Here Salvatore shares a simple recipe that turns outs even more delicious if you're willing to wait: "This recipe of Ragu' alla bolognese is simple but extremely rewarding if you follow the steps and let it simmer away for 2 to 3 hours on the faintest of flames."

Ingredients

1kg of beef mince
100ml of Extra virgin olive oil
2 celery sticks diced very small
2 large brown onions diced very small
2 carrots diced very small
3 garlic cloves chopped
1 cup of beef stock
100 gr of tomato paste (triplo concetrato)
(3) 750 ml Passata
Salt and pepper to taste
3 bay leaves
4 to 5 sprigs of thyme

Method

In a large pot enough to accommodate all the ingredients, add the oil, once hot but not smoky add the onions, celery and the carrots, sauté until the onions are translucent then add the garlic until fragrant.

Add the mince and brown off stirring occasionally, once all the meat is nicely browned, add the tomato paste and stir to combine all the ingredients, add the beef stock and let evaporate for 5 to 6 minutes.

At this stage add the passata di pomodoro, the bay leaves and bring to a gentle boil. Reduce the heat and let simmer for about 2 ½ to 3 hours stirring occasionally do not cover the pot. Toward the end of the cooking process, add the thyme, season with salt and pepper to taste and toss with your favourite pasta.

If you like long pasta then a fettuccine or tagliatelle is my recommendation, if you like short pasta then a rigatoni or tortiglioni would be my choice.

Boun Appetito!