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(Naples-style meat sauce and pasta)
Heat a Dutch oven over medium-high heat and add oil, 2 turns of the pan. Add pancetta and render 2-3 minutes; remove. Add beef and brown in two batches; remove. Add carrots, celery and crushed garlic, and soften 3-4 minutes. Add beef back to the pot with the bay leaf and cover with onions; season with salt and pepper, cover pot and reduce heat to a simmer. Cook 2 hours until tender.
Uncover pot and reduce liquid while breaking up meat, 30-45 minutes. Add wine and simmer 15 minutes more.