Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 2 stalks celery, sliced
• 1/4 lb lean ground pork
• 1/4 lb lean ground beef
• 1/4 lb bacon or prosciutto, diced
• 1/2 cup tomato puree
• 1/2 cup beef broth
• 1/2 cup red wine
• 1/4 lb mushrooms, sliced
• 1/2 tsp dried oregano

Directions

1. Heat the butter with the oil in large saucepan over medium heat.

2. Add the onion, garlic, carrot and celery and cook for about 5 minutes, until the onion is softened.

3. Crumble the pork and beef into the pan and add the bacon, turning the mixture quickly with a fork.

4. Cook gently for 10 minutes.

5. Drain off and discard the fat.

6. Thin the tomato puree with some of the broth.

7. Add it to the pan with the remaining broth and the wine.

8. Stir in the mushrooms and oregano and season with salt and pepper.

9. Lower the heat, cover the pan and simmer for 30 minutes.

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