In the same pan sauté a handful of pancetta until it releases it fat, then add an onion, a stick of celery and a carrot, all finely chopped, and two crushed garlic cloves. Once the vegetables have softened and have taken on a little colour add the mince back to the pan.
Add a generous glass of red wine or even better, port (still using a wine glass full), a tin of chopped tomatoes, 1/4 litre of beef stock and a dash of Worcester sauce along with a little fresh thyme, a bay leaf, dried oregano and a good couple of tablespoons of tomato puree.
Bring to the boil then turn the heat down and simmer gently for a couple of hours, adding more water if the sauce starts to go dry.
Season to taste and serve with freshly grated parmesan cheese and a glass of red wine. Serves 4