Heat a large saucepan to a medium high heat. Add the steak mince and break up with a wooden spoon. Take care to brown it thoroughly as this is what gives the sauce a really meaty flavour. Remove the mince to a bowl.
Next add the pork mince to the saucepan and repeat the process, again ensuring you brown the meat really well. Remove the mince from the pan and add to the bowl along with the steak mince.
Now add the olive oil to the saucepan and fry the smoked pancetta until it is completely cooked and the fat rendered down, it will look a little crispy. Taking time at this stage to brown all the meat will ensure a better tasting sauce.
Add the onion, celery and carrots to the saucepan and continue to saute over a medium heat for around 5 minutes. During this process place the lid over the saucepan as this will help soften the vegetables and also remove any crispy bits from browning the meat. After all this is full of flavour and you want it in the sauce.
Now add the garlic to the pan and saute for a further minute.
Pour the passatta into the saucepan. Pour the wine into the passatta box, give it a swirl and this will remove any tomato juice left there. Add this to the saucepan.
Add the beef stock pot, oregano, bay leaves, black pepper and a little salt to taste (take care with the salt as the smoked pancetta is salty). Stir thoroughly to combine.
Simmer gently on a low heat with the lid on for 30 minutes, stirring occasionally to avoid sticking. Check seasoning before serving with the pasta of your choice.
As with all meat based sauces, they do benefit flavour-wise by sitting. Make the sauce the day before you need it and leave it to sit in the fridge overnight. This really allows the flavours to develop in the sauce.This sauce freezes very well, as it is really easy to double up make twice the batch and freeze some for later.