• Cut the bacon into a 7-10mm dice.

Slow Cooker Instructions:

• Heat a frying pan (not non-stick) over a high heat and add the bacon and minced pork, and cook for two minutes.
• Add the beef to the pork mix and cook until it starts to caramelise, stirring occasionally. This will take around 10-12 minutes.
• After cooking, season well with salt and pepper, then add the bay leaves and transfer to a slow cooker.
• Cut your celery, carrot and onion into a uniform fine dice approximately 3mm (⅛") in size.
Do this whilst the meat is cooking.
• Return the pan to the heat and add the butter. When melted, add the onion, carrot and celery and cook over a medium heat until softened, this will take about 10-12 minutes. Do not colour the vegetables.
• Turn the heat up to high and add the tomato puree and red wine, cook for a couple of minutes, mixing well. Add this mix to the slow cooker and mix well.
• Add the lid and cook on low for 4 hours or high for 2 hours.
• Pour in the milk and continue to cook on for a further 45-60 minutes.

Stove Top Instructions:

• Heat a 28cm or 11" frying pan (not non-stick) over medium/high heat. When it is hot, add the bacon and cook for 2 minutes.
• Add the butter, and when it begins to foam, add the onion, carrot and celery and cook until softened, this will take about 10-12 minutes. Do not colour the vegetables.
• Turn the heat up and add the minced pork and beef, and cook until well-browned, stirring occasionally; this will take 10-15 minutes.
• Stir in the add the tomato puree and red wine.
• Cook for 5 minutes before adding a lid, then reduce the heat to low and cook for 90 minutes.
• Remove the lid and stir in the milk, return the lid and cook for another 30 minutes.