2 tbsp olive oil

1 1/2 oz butter

1 1/2 oz butter
1 onion,finely chopped
1 celery stick,finely chopped
1 carrot, finely diced
9 oz lean minced pork
7 fl oz full-bodied red wine
14 oz can of chopped tomatoes
2 tbsp chopped parsley
a little flour,mixed to a paste with water
12 oz rigatoni
salt and ground black pepper
freshly grated parmesan cheese to serve

1. Heat the oil and butter in a deep pan, add the onion, celery and carrot and stir well. Cook over a gentle heat for 5 minutes,until just beginning to soften.

2. Increase the heat and add the minced pork. Cook for 10 minutes,stirring constantly for the first 3  minutes to break up the lumps. Add the red wine and simmer for 3 minutes.

3.Stir in the tomatoes and season well with salt and pepper. Partially cover and cook over a low heat for 1 hour,stirring occasionally, until the meat and vegetables are very tender and the juices have thickened. Stir in th eparsley. (If the sauce isnt thick enough, add a little flour and water paste and cook for a further 5-10 minutes.)

5. Bring a large pan of salted water to a rolling boil. Add the rigatoni, stir and return to a gently rolling boil. Cook for 10-12 minutes,until aldente,then drain. Add the pasta to the sauce and mix well. Serve in deep bowls with a sprinkling of Parmesan.