bacon/pancetta

mirepoix (1 onion chopped, half as much carrots and celery)

Handfull of cherry tomatoes (sliced in half)

1/2 lb ground pork

1/2 lb ground beef

tomato paste (1/2 can to a can depending on your tomatoeyness)

white wine (1/4 cup)

chicken stock (1/2 cup add more to simmer longer)

shitake mushrooms

regular sliced mushrooms

ground nutmeg

salt and pepper

Fry the pancetta ; get a nice bit of fat in the pan then throw in the mirepoix and the tomatoes.  Tomatoes cooked in bacon fat are super super tasty!  In a separate pan brown the beef and the pork together.  I started doing this as it's easier to manage the fat run off, use a slotted spoon to transfer the meat into the pan with the pancetta/mirepoix mix and it makes life far easier than having to try and scoop the fat out of that pan with everything in!

With all that done, throw in the tomato paste, mix it up and get some browning on that.  Deglaze with white wine and let the wine cook off, throw in the chicken stock, season and add ground nutmeg, then throw in the mushrooms and let it all simmer away.