First make the ragu. Melt the butter with the oil in a saucepan. Add the ham and vegetables and fry, stirring and turning occasionally, until the vegetables are brown. Stir in the minced (ground) beef and fry until it loses its pinkness. Add all the remaining ingredients and bring to the boil, stirring occasionally. Reduce the heat to low, cover the pan and simmer the ragu for 1 hour, or until it is very thick and smooth. Remove the bay leaf. (For an extra smooth finish, the sauce may be pureed in a blender.)

Meanwhile, cook the fettuccine in boiling, salted water for 5 to 7 minutes, or until 'al dente', or just tender. Drain the fettuccine in a colander, then transfer to a warmed, deep serving bowl. Add the butter and, using two large spoons, toss gently until the butter melts.

Pour over the ragu and serve at once, with the grated cheese.