Heat oil in a large heavy based saucepan, add pancetta and cook over medium heat for 2 minutes or until golden. Add the onions and garlic, cook for a further 1-2 minutes until they are starting to soften. Add mince and increase heat to high. Cook until mince starts to brown for approx 10 minutes.
Add the carrot and celery and cook for a further 3 minutes.
Pour in Campbell’s Real Stock, add canned tomatoes and bay leaves.
Bring mixture to the boil, and then reduce to a simmer for 20 minutes or until sauce has thickened.