Instructions

1. Finely chop the onion, carrot, and celery.  In a large pot, heat 1/3 cup olive oil over low heat with a pinch of salt.  Add the onion, carrot, and celery, and saute until they are soft.  The key is to cook over low heat here.  This could take 5-6 minutes.
2. Next, add in the ground beef, sausage, and pancetta, and cook, breaking up with the back of your spoon until cooked through, let cook for 15 minutes or so.
3. Pour in the white wine and cook until liquid has reduced then add in the tomato puree.  Stir together, add the lid and simmer over low heat for 2 hours.  Season with salt and pepper towards the end of cooking.
4. Serve with (2-3 lbs) of pasta of choice! I served with Pacherri but it is also delicious with pappardelle and tagliatelle.