Put the oil and 60g of butter into a large, heavy-based saucepan on a medium heat until the butter has melted and its sizzling gently.
Add the shallots and the garlic and cook gently until the shallots have softened but not coloured.
Add the carrots and celery and cook for a few minutes more, stirring together well.
Now add the buffalo mince, breaking it up as you go, and turn the heat up slightly, seasoning generously with salt snd ground black pepper.
Keep frying until the buffalo has just coloured all over, then add the herbs and combine.
Now add the wine and sherry and allow the liquid to evaporate, leaving just a coating in the bottom of the pan.
All of the above should take about 25 minutes, including prep.
Finally, stir in the tomatoes and the passata, bring the pot to a gentle boil, then reduce right down to the laziest simmer and by this, I mean a gentle blip every minute is so. I have an induction hob, and I set it on 3 for the duration.
Now leave it on the hob for 4-4.5 hours, stirring from time to time.
If the sauce does start to dry out too fast, add a bit of water now and again, that’s all you have to do.
Stirring from time to time.
Toss with cooked and drained pasta, add the remaining 15g of butter and serve with a huge bowl of Parmesan.
We're giving you the chance to WIN a £100 Buffalo Farm voucher - available to spend on our fantastic products or in the Bothy
To be in with the chance of winning, simply enter your email address below and opt-in to our mailing list - good luck folks
Competition closes on Friday 30th April and the winner will be drawn at random soon after. T&Cs apply