Ragù sauce

My turn to cook supper and given more wet weather this afternoon/evening it was no hardship. Made from natural ingredients  ( no cook in sauce )  it took a bit longer than anticipated. Served with crispy pancetta crumbled on top and the inevitable parmesan cheese, it seemed to hit the spot. To complete the international flavour it was washed down by a glass of Rioja - not Italian but 13 per cent!