Use your chopper or food processor to finely chop the carrots, mushrooms, courgettes, onions and celery.
Meanwhile, in a large, heavy saucepan, fry off your small pieces of pancetta. Remove from the pan to a large dish.
In the fat left in the bottom of the pan, brown your mince over a medium high heat. Allow it all to turn brown and start to crisp slightly. Remove from the pan and add to the dish with the pancetta.
Now add the garlic to the pan and fry for 2-3 minutes, before adding the finely chopped vegetables. Fry them for about 10 minutes until soft.
Add the pancetta and mince back to the pan. Add the tinned tomatoes, red wine, a good grating of the fresh nutmeg (about a quarter of a nutmeg), the dried herbs and salt and pepper.
Leave the heat on medium, with the lid on and allow to bubble away for at least 30 minutes (an hour on a very low temperature if you have time). (See notes.)
Remove from the heat and add in chopped or ripped basil leaves.
Serve with spaghetti and grated parmesan.