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Heat the oil and butter in a deep pan, add the onion, celery and carrot and stir well. Cook over a gentle heat for 5 minutes, until just beginning to soften
Increase the heat and add the minced pork. Cook for 10 minutes, stirring constantly for the first 3 minutes to break up the lumps. Add the red wine and simmer for 3 minutes
Stir in the tomatoes and season well with salt and pepper. Partially cover and cook over a low heat for 1 hour, stirring occasionally, until the meat and vegetables are very tender and the juices have thickened. Stir in the parsley. If the sauce isn’t thick enough, ass a little flour and water paste and cook for a further 5-10 minutes
Bring a large pan of salted water to a rolling boil. Add the rigatoni, stir and return to a gentle rolling boil. Cook for 10-12 minutes, until al dente, then drain. Add the paste to the sauce and mix well. Serve in deep bowls with a sprinkling of Parmesan
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