50 ml extra-virgin olive oil
50 gm butter
1 onion, finely chopped
1 celery heart, finely chopped
1 carrot, finely chopped
3 garlic cloves, finely chopped
Pinch of dried chilli flakes (optional)
500 gm coarsely minced or finely chopped combined pork and veal
100 ml white wine
50 ml Madeira
500 ml tomato passata
12 basil leaves

Heat oil and butter in a wide saucepan over low heat.
Add vegetables, garlic and chilli and cook, stirring occasionally, until vegetables are tender but not browned (6–8 minutes).
Increase heat to medium, add meat and cook, stirring continuously, until liquid evaporates (6–8 minutes).
Add wine and Madeira and cook, stirring occasionally, until alcohol evaporates (4 minutes).
Season to taste and add tomato passata, basil and 250ml water.
Bring to a simmer, reduce heat to low, cover and cook, stirring occasionally, until meat is very tender (4–6 hours).