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.
“That's it. You people have stood in my way long enough. I'm going to clown college!”