Heat a large sauce pan on medium low. Add olive oil and pancetta. Cook until pancetta releases fat, dont brown. 10 minutes.

Increase heat to medium add, carrot, celery and onion. 5 minutes.

Add. Italian sausage and ground beef. Until brown.

Add beef stock, white wineand tomatoe pasta.

Lower heat to low. Simmer part covered, skimming fat occasionally.

Sauce will thicken. Simmer for 2 hours add 2 tablespoons of half and half every 10 minutes.

Let cool, cover and place in refrigerator up to 1 day. Skim fat before reheating.