Grappa-based Bolognaise sauce

200 g minced beef
1 can peeled tomatoes
1 tablespoon of tomato paste
Half onion
Celery
Carrot
2 tablespoons oil
40 g butter
Salt and pepper (or nutmeg as desired)
1 drop of  aged Grappa

Fry the onion, celery and the carrot cut into cubes in olive oil and butter. When they are golden add the meat and let it fry.
Pour the tomatoes, salt, tomato paste and spices.
Cook for an hour or so over a moderate heat, pour the Grappa and let finish cooking.
Add if necessary a ladle of warm water during the cooking.