Place the pancetta in a pot with the olive oil over medium-low heat. Stir constantly and let the pancetta become slightly golden while also letting go of its fat. Remove the pancetta and reserve it.
Add the onion, garlic, carrot and bayleaves. Cook them with over medium-low heat for 15-20min or until the onion goes from smelling strong to smelling sweet and is translucent.
Add the tomato paste and cook it for one minute. Then add the white wine and the chopped tomatoes. Let it boil on medium heat until there's no liquid left at the bottom of the pot.
Return the pancetta to the pot along with the sausage, minced beef and mix.
Turn off the heat when the sauce has thickened enough and season with salt and pepper to taste.