1 stalk celery, chopped
1 large carrot, chopped
1/2 cup onion, chopped
4 ounces Italian pancetta, chopped
4 tablespoons butter
2 pounds ground beef
1 pound ground pork
1/2 cup dry white wine
salt, to taste
freshly ground black pepper, to taste
1/2 cup tomato paste
2 3/4 cups water
Grind vegetables and pancetta in a food processor until fine.
Melt butter in a large pot and add vegetables and pancetta; cook over medium-high heat for 20 minutes. Add ground pork and beef and saute for 30 minutes or until cooked thoroughly. Add white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.
Add water and tomato paste. Simmer until water is completely evaporated (approximately 2 hours)