Make the meat sauce: Finely chop the carrot, celery, and onion (or cut them into small cubes).

Add the chopped pancetta to a pot and cook until it releases its fat. Add the ground meats, stir, and brown. Add the chopped vegetables, stir, then pour in the red wine and let it evaporate.

Add salt, pepper, and the tomato purée. Cook for 40–50 minutes. Five minutes before the end, add the tomato paste.

For the gnocchetti: Pour the semolina flour into a bowl and gradually add the warm water, mixing. When lumps form, transfer to a work surface and knead until the dough is smooth and firm.

Test the dough by pressing it with your finger; if it springs back, it's ready. Cover with a bowl and let rest for 20 minutes.

After resting, take a portion of dough and roll it into a rope. Cut into small pieces with a dough scraper.

Use a gnocchi board to shape the small pieces.

Place a piece of dough on the board and gently press with your finger, rolling it to form the gnocchetti.