Heat the olive oil in a pot and add the chopped onions; cook until they have become translucent, taking care lest they burn, and then add the meat; continue cooking, stirring, until the meat is browned on all sides. Add the wine if you're including it, and continue cooking until it has evaporated. Add the carrot and the tomato, season to taste, and simmer over a low flame, covered, for about an hour. Add the string beans and continue cooking for another half hour or until all is fork- tender. Check seasoning, and serve.

Accompaniments? A tossed salad is quite nice.

The wine? Since we eat it in summer, a lighter red along the lines of a Chianti Classico d'Annata or a Rosso di Montalcino. It will also work well with more substantial wines, for example Nobile di Montepulciano or a Valpolicella Classico Superiore.