Makes enough for 4 good portions

• 400g grass fed beef mince
• 80g smoked cubetti di pancetta
• 1 tbsp olive oil
• 1 onion
• 1 clove of garlic
• 1 carrot
• 1 stick of celery
• 1/2 a bottle of red wine
• 1 tbsp tomato puree (optional)
• 1 can of chopped tomatoes (optional)
• salt and pepper to season
• 1-4 portions of spaghetti

1. Dice the onion
2. Mince or finely chop the garlic
3. Grate the carrot
4. Dice the celery
5. Season the mince beef
6. Fry the pancetta in the oil in a big frying pan or wok at high heat until it really gets some dark colour
7. Reduce the heat a little, add the onion, garlic, carrot and celery and fry gently. Try not to colour the onion and veg
8. When the onion is translucent, add the mince.
9. Fry until the mince has browned.
10. Add tomato puree or tinned toms if desired (I normally use puree)
11. Add the wine
12. Reduce to a simmer and cook for at least an hour
13. Serve with the cooked spaghetti