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2 oz (60 g) finely chopped pancetta
2/3 cup (150 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
¾ lb (375 g) ground beef
½ lb (250 g) ground pork
¼ cup (60 mL) red wine
1¼ cups (310 mL) canned San Marzano tomatoes and their juices, preferably PDO, crushed
½ cup (125 mL) beef stock or broth
Salt and pepper to taste
1 lb (500 g) store-bought fresh or dried tagliatelle pasta
Freshly grated Parmigiana-Reggiano (PDO), for garnish (optional)

1. Add pancetta to a large pot over medium heat. Cook, stirring occasionally, until crisp, about 5 minutes. Add oil if needed. Add onion, carrot and celery. Cook, stirring occasionally, until onion softens, about 5 minutes. Crumble in beef and pork. Cook, breaking up meat with a wooden spoon, until cooked through, 12 to 15 minutes. Add wine. Cook until wine begins to absorb, about 2 minutes.
2. Add tomatoes and broth to pot. Simmer until  avours infuse and sauce thickens, about 1 hour. Season with salt and pepper.
3. When sauce is almost ready, cook pasta in a large pot of boiling salted water until al dente. Drain well. Serve pasta topped with sauce. Garnish with cheese, if you like.