Glasgow Katie’s Spag Bol

50g (2oz) butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
25g (loz) diced mushrooms (optional)
125g (4oz) pancetta or unsalted bacon, finely chopped
350g (12oz) minced beef, pork or veal, or a mixture
300ml (1/2pint) dry Red wine
Salt and pepper
4 tablespoons tomato paste
300ml (1/2 pint) meat stock –

Heat the butter and oil in a deep saucepan, add the vegetables and fry until they soften and brown lightly.

Add the pancetta and minced meat and fry until the meat changes colour. Moisten with wine, simmer until it evaporates, then add seasoning, tomato paste and a little stock.

Cook slowly, covered, stirring occasionally and gradually stirring in all the stock.
Serve with tagliatelle.