Heat oil in a large pot or deep pan over medium high heat. Dice up the pancetta and cook it till it browns.

Peel and finely chop the carrot, celery and onion. Add them in the pot till they brown.

Add the ground beef in the pot and cook till it browns.

Add the glass of red wine and cook till all the alcohol has evaporated. Add tomato purée

Let it simmer for 2 hours and stir every 20 minutes. Add a couple of ladles of vegetable stock. tastte the sauce and season with salt and pepper and some chilli flakes for some extra flavour