Heat a large heavy pan and add a generous amount of olive oil.

Add the minced veal, break down with a wooden spoon and cook until lovely and golden.

Now add the diced vegetables. At this stage cover the pot and turn off the heat for 10 minutes.

Add the rice flour and cook for 2 minutes. Deglaze with white wine and reduce until dry. Add the passata, beans and chicken stock to just cover the meat.

Place the bone marrow into your pan marrow side down as well as the bouquet garni and the head of garlic.

Place your cartouche on top and cook low and slow in the oven pre heated to 170°c for 50 minutes. Allow the ragout to cool for 20 minutes.

Scrape marrow bones into the mix and squeeze the head of garlic in too. Finally, whisk together to emulsify the bean and bone marrow.

You are ready to serve.

(This mix can be kept chilled for three days or frozen for two months. It makes wonderful raviolis or pasta sauce and cannelloni filling. Also amazing on a jacket potato!)