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Place the olive oil in a large saucepan over medium heat and fry the onion, pancetta, carrot and celery for 8 minutes until softened, stirring occasionally with a wooden spoon.
Add the minced beef and pork and cook for a further 5 minutes, stirring continuously until coloured all over. Season with salt and pepper. Add the wine and cook for 5 more minutes until the alcohol has evaporated.
Add the tomatoes, tomato puree, basil and stock. Lower the heat and cook, uncovered, for 2 hours, stirring every 20 minutes or so until you have a beautiful rich sauce. When ready, season and set aside.
Meanwhile, cook the pasta in a large pot of boiling, salted water al dente. Drain and return to the pan. Add the meat sauce and stir gently over a low heat for 30 seconds. Serve with Pecorino sprinkled on top.