Pork ragu

Ingredients

300g minced pork
1 large carrot, finely chopped
1 onion, finely chopped
3 sticks of celery
1 glass of white wine
3 rashers of smoked bacon, finely sliced
2-3 small dried chillies
1 jar of passata

Fry the bacon and chili in a pan with a little olive oil until lightly golden and crisp. Add carrot, celery and onion to pan and cook slowly on medium heat for 10-15 minutes until the vegetables have softened. Add the pork to the pan. Cook until nearly all its natural liquid has evaporated, then add the white wine. Stir together and continue cooking until the liquid has nearly gone, then add the passata and a little water. Season well with salt and pepper, turn the heat down and simmer for around 1 hour until lovely and tender, adding a little more water if the sauce gets too thick. Season

Serve with spaghetti and freshly grated parmesan cheese