In a large Dutch oven or stockpot, heat the oil and add the pancetta. Cook until crispy, then remove with a slotted spoon to a large bowl and set aside.
Add the ground beef to the pot and cook until browned. Remove the beef to the bowl with the pancetta, then brown the pork the same way.
Once the pork is browned, remove to the bowl and brown the lamb the same way (if crispy bits begin to form in the pan between brownings, deglaze with a little red wine). Once the lamb is browned, remove to the bowl.
Add the carrots, onion, celery and garlic to the pot and sauté for 4 to 5 minutes until soft. Add the red wine and meats to the pot and simmer for 10 minutes.
Add the rest of the ingredients for the sauce (the pasta and Parmesan are for serving), then let the sauce simmer for at least 3, but up to 6, hours (longer is better).
Just before serving, cook the desired amount of pasta according to package directions.