Brown the mince and pancetta together in a medium pan on a high heat
Add the celery, carrots, bay and oregano and cook for a few minutes before adding the red wine allowing it to bubble away fiercely for a minute before adding the passata
Turn the heat down to low and cook at a gentle simmer with the lid on for 45 minutes, stirring it occasionally to ensure it is not sticking, adding a little extra water if necessary
Add the chopped chives and stir through then remove from the heat. Check the seasoning and add a pinch of salt if necessary and ground pepper
Drizzle a little garlic oil on top and add the chopped parsley and/or basil
Serve with courgette spirals for a grain free version or brown rice pasta for a gluten free version