River Cottage

1. Heat the olive oil in a large casserole or saucepan over a medium heat. Add the pancetta or bacon and cook for 3-4 minutes, so the fat starts to run.

2. Add the onion, carrot, celery and garlic, reduce the heat a little and sweat the vegetables gently for about 10 minutes. Add the beef mince, increase the heat again, and cook, stirring, until the mince is broken down into little chunks and has completely lost any raw look.

3. Add the tomatoes, wine and bay leaf, then the sliced mushrooms. Stir well, bring to the boil, then reduce the heat and cook, uncovered, at a very gentle simmer, stirring every now and again, for at least 2 hours.

4. Season, then spoon over hot, freshly-cooked pasta. Scatter with grated cheese, trickle with a little oil and grind on plenty of black pepper before serving.