That looks decent. I think ragu is one of those dishes where there is no correct way to cook it. It is one of my favourite things to cook, I have read a few articles from chefs who've gone to Italy looking for the authentic recipe but it turns out there is no such thing, they (the different regions) do it differently. Red or white wine, garlic or none, veg stock or beef stock. Some even use 50/50 beef and horse mince or some uses horse. Co sign the pancetta/carrots/celery.
But I noticed they don't use the same amount of tomato as we do as it's a meat sauce not a tomato one.
The thing I noticed that improved it the most for me was to slow cook the mince, did it with that cottage pie by accident cos I put too much beer in then had to cook it until it thickened and the meat was excellent. Must have been cooking for 3/4 hours.
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