1. Finely chop all the vegetables.

2. Cook pancetta at low heat until the fat is out and the pancetta is slightly brown.

3. Add all the vegetables. Cook at low heat until the onions are translucent and the carrots are redder/oranger.

4. Add beef mince. Turn it to medium heat. Cook until no meat juice in the pan.

5. Turn to high heat. Add tomato puree. Quick stir a bit. 

6. Add chopped tomato. Fill water in the chopped tomato can to wash off the remaining sauce. Add water until it is 1cm above the meat. Add chilli. Cover the lid, and cook at low heat for 30 minutes.

7. Remove the lid. Add basil and black pepper. Cover the lid and cook for another 10 minutes.

8. Remove the lid and continue to cook for another 15 - 20 minutes. Season with salt at the end.

Tastes better overnight.