Prepare and cut all the ingredients needed for the recipe.
Heat a skillet with the olive oil, add the pancetta or bacon, and cook over low heat until the fat is rendered and it slowly turns golden.
Add the onion and garlic, and sauté until golden.

Add the carrot and celery, and cook for a few minutes.
Add the ground meats and brown them.
Pour in the white wine and let it reduce until the alcohol evaporates.
Add the beef broth or water with the dissolved bouillon cube, salt, and pepper. Mix and let the liquid slowly evaporate.

Add the tomato purée or crushed tomatoes, and cook slowly until thickened, about 1 hour, making sure it doesn't burn on the bottom. The sauce should be thick.

In a pot, bring plenty of salted water to a boil and cook the pasta for about 3 minutes if using fresh pasta. Drain and place in a large bowl. Add the meat sauce and mix well.
Serve the pasta topped with grated cheese.
Note: If possible, use a wide pasta like fettuccine.
https://youtu.be/RwSkryqsHpw