Finely chop the celery, carrots, onion and pancetta. Saute the chopped mixture in the olive oil in a large skillet over medium heat until golden. Add the ground beef, pork and veal and continue to saute until the meat is cooked. Add the white wine and cook until evaporated.
Puree the tomatoes in a blender and add them to the meat mixture. Season the meat mixture with salt and pepper and continue to cook over a medium heat until the sauce has thickened, at least 1 1/2 hours.
Bring 4 to 6 quarts water to a boil in a large pot. Add 3 teaspoons salt. Add the pasta and cook, stirring occasionally, until al dente, 10 to 11 minutes. Drain the pasta and add it to the sauce. Add the butter and cook until melted and the pasta is coated, 1 to 2 minutes. Garnish the pasta with the Parmigiano Reggiano before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Giovanni Scorzo, chef and owner of Andreoli Italian Grocer, Scottsdale, Arizona