Add pork, beef, 1 teaspoon kosher salt, 1/2 cup of wine to a large bowl and mix thoroughly with hands. Set aside.
In large pot, saute pancetta on medium low heat until it's a slightly crispy and has rendered fat. Add onions and celery to same pot with a little olive oil and saute until wilted and slightly browned.
Push mixture to the side of the pan, add crushed garlic to the center, and cook for about 45 seconds.
Turn heat up a bit and add fresh parsley and meat mixture. Cook for several minutes until fully cooked and beginning to carmelize.
Push mixture to side of pan and add the tomatoe paste to center of pan. Cook for a couple minutes.
Pour wine in pan and stir pan ingredients together, making sure to scrape bottom of pan.
Add all seasoning: parsley, oregano, basil, bay leaves, additional salt, pepper.
Add tomatoe puree, bring to a slight bubble and stir.
Add 1 tablespoon of half and half.
Turn heat down to low, cover loosely and continue to simmer for 3 hours, making sure to add water or beef broth, about 1/4 cup at a time, as sauce thickens. Add the other tablespoon of half and half at the 2 1/2 hour mark.
When ready to enjoy, cook spaghetti to al dente. Drain and toss with a little sauce in large bowl. Spoon additional sauce on individual servings.
Garnish with parmigiano reggiano cheese or pecorina romano.