That's how I make mine except I prefer veal instead of pancetta because the latter is too greasy and veal makes it silkier. And never use smoked bacon - for those unfamiliar with pancetta it's a cured, but unsmoked bacon. I also prefer white wine to red as red can make a tad more "sour"/aggressive where as white makes it a little sweeter. And don't forget that a proper mirepoix is 50% onion, 25% carrot, 25% celery. I'll skip garlic and onion and use shallot for both instead as it's the best of both worlds.
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