45ml extra virgin olive oil
25g butter
1 x onion, finely chopped
1 x celery stalk, finely chopped
1 x carrot, finely chopped
150g pancetta, cubed or smoked bacon
200g minced beef
200g minced pork
200ml red wine
2 x tablespoons tomato paste
1/2 cup tomato puree
1 maggie beef cube
Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and allow to evaporate.
Add tomato puree and paste and maggie cube.
Reduce the heat to low, cover with a lid and cook on a gentle heat for 30 min, checking and adding a little extra stock from time to time to avoid the sauce from drying out, adjust salt.
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