In a large Dutch oven or similar large pot, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook until it starts to render fat, about 1 minute. Add the pork, veal, and sausage, mix well and turn the heat up to medium-high. Stirring often to break up the meat into small pieces and combine. Cook for 5-6 minutes or until the meat has cooked through then remove the meat from the pan and set aside.

Add the remaining olive oil, onion, carrot, and celery to the Dutch oven over medium-high heat. Cook for a couple of minutes until the onions just begin to brown on the edges. Immediately add back all of the meat and stir to combine. Add the wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond). Cook for about 5 minutes to reduce the wine.

Add the vegetable stock, rosemary, sage, parsley, salt and pepper to the pot and bring to a boil. Reduce the heat to low and simmer the ragù for 45 minutes, stirring occasionally and making sure there is still liquid in the pot.

Combine the cornstarch and water in a small bowl so it is fully incorporated. Add the mixture to the ragù, turn the heat to medium until the ragù comes to a light boil. Stir and cook for another 10 minutes.

Taste the ragù and add kosher salt if needed. Remove from the heat and let sit for a few minutes. Serve garnished with fresh chopped rosemary and Parmesan cheese over your favorite pasta, gnocchi or polenta.