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Dice the pancetta and render out its fat in a cold pan.
Add the diced carrots, celery, and onion and cook until soft.
Remove the vegetables and brown the ground meat in the same pan.
Deglaze the pan with white wine and add the cooked vegetables back in.
Simmer the sauce for at least 2 hours, adding stock as needed to keep it just barely submerged.
Make the fresh pasta dough by beating the eggs with olive oil and salt, then stirring in flour until a smooth dough forms.
Roll out the pasta dough into thin sheets and cut into wide tagliatelle strips.
When the sauce is thick, taste and adjust seasoning as needed.
Cook the fresh pasta in boiling salted water for 3-4 minutes until it floats.
Drain the pasta, reserving some of the cooking water, and toss with the sauce.