Marcus Everyday: Easy Family Food for Every Kind of Day. Marcus Wareing

good-quality beef or chicken stock

      1 bay leaf

      sea salt and freshly ground black pepper

      1 To make the ragu, heat the oil in a large saucepan over medium-high heat. Add the minced pork and bacon and fry for 7–9 minutes, until brown all over, breaking up any clumps of meat with a wooden spoon. Stir in the onion, garlic and carrots and continue to fry for another 10 minutes until the onion softens. Season with salt and pepper, pour in the wine and bring to the boil, to allow the wine to reduce completely. Stir in the tomatoes, tomato purée, smoked paprika, Worcestershire sauce, mustard, stock and bay leaf. Bring to a simmer, cover and cook gently over low heat for up to 1 hour. Once cooked, remove from the heat, taste and add a little more seasoning if you like, and remove the bay leaf.