Heat olive oil in a cast iron Dutch oven, sauté puréed mirepoix + 4 garlic cloves mixture - then add puréed pancetta - let all of this meld and the juices come together. Next put 2 tablespoons tomato paste and let that smoke before mixing in. Move all the mixture to the sides and add your meats: pork, veal and beef + salt and pepper - let it brown without moving for a few minutes - finally mix all together and on medium low heat, let cook until all juices evaporate, about 20 minutes. Add in 2 cups of dry red wine and let that cook off for another 20-30 minutes. Finally, add 14-28 ounce crushed San Marzano tomatoes, salt and pepper throughout to your liking.