Romige spaghetti met pancetta

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(6 personen)

50 gr boter
2 eetlepels olijfolie
1 middelgrote fijngehakte ui
1 middelgrote fijngehakte wortel
1 fijngehakte stengel bleekselderij
25 gr kleingesneden champignons
100 gr kleingesneden pancetta of bakbacon
400 gr runder- of half-om-halfgehakt
3 dl droge rode wijn
zout, peper
4 eetlepels tomatenpuree
3 dl vleesbouillon
1 1/2 dl slagroom

Verhit de olie en de boter in een pan en fruit de groenten tot ze zacht en
lichtbruin zijn.
Doe de bacon en het gehakt erbij en bak ze ± 5 minuten mee.
Giet de wijn erbij en laat het geheel inkoken.
Voeg zout en peper, de tomatenpuree en de bouillon toe en laat dit met het
deksel op de pan 1 1/2 uur zachtjes doorkoken.
Roer de slagroom door saus en laat in een pan zonder deksel, onder af en toe
roeren, nog 15 minuten doorkoken.