1.  In a large pan over medium heat, add the garlic, onion, celery and carrots as well as the olive oil. Sauté the mix for 3 - 5 minutes until the onion and celery begin to turn translucent.

2.  Once the vegetables have begun to soften, add the wine to the pan and stir the ingredients well to combine. Simmer, covered for 7 - 10 minutes until the wine has almost evaporated from the pan.

3.  While the vegetables are simmering, dice the pancetta into small cubes. When the wine has almost evaporated from the pan, add the diced pancetta and sauté for 3 - 5 minutes until it begins to lightly brown and the fat begins to render.

4.  Add the ground meats to the pan. Using the back of a fork, break up the meat into small pieces as it cooks. Stir continuously while breaking up the meat so that the broken up pieces do not stick together while cooking. Once the meat is broken up well, sauté it until it begins to lightly brown.

5.  Add a generous pinch of salt as well as the nutmeg to the pan and mix well; then add the bay leaves, sage leaves and the rosemary. Continue to sauté the meat mixture for 2 - 3 more minutes.

6.  Add the beef broth to the pan. Stir all ingredients well to combine. Bring the sauce to a fast simmer, cover and cook for 30 - 35 minutes, stirring every few minutes to ensure the mix does not stick to the bottom of the pan.

7.  After 20 minutes, taste the sauce and add salt as needed. If the sauce is too thin, raise the heat to medium-high and continue to simmer the sauce, uncovered, until it reduces down to your preferred thickness. If the sauce is too thick, add fresh water as needed.

8.  Once the sauce reaches your preferred density, remove the pan from the heat and serve over your favorite pasta or let the sauce cool and use it in lasagna or cannelloni.

Notes

You can substitute bacon for the pancetta in this recipe.