Heat 2 tablespoons olive oil in a large pot over medium heat — 2 minutes

Add 1 medium onion (chopped) and sauté until translucent — 5 minutes

Stir in 2 cloves garlic (minced) and cook until fragrant — 1 minute

Add 1 medium carrot (diced) and 1 celery stalk (diced) — 3 minutes

Increase heat to medium-high and add 500 grams ground beef and 100 grams pancetta (diced), cook until browned — 8 minutes

Stir in 1 cup red wine and let it simmer until reduced by half — 5 minutes

Add 1 can (400 grams) crushed tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, and pepper to taste — 1 minute

Bring to a boil, then reduce heat to low and let it stew for 1 hour, stirring occasionally — 60 minutes

Meanwhile, cook 400 grams pasta according to package instructions — 10 minutes

In a large bowl, combine 4 cups mixed salad greens, 1 cup cherry tomatoes (halved), 1/2 cucumber (sliced), 1/4 red onion (thinly sliced), 1/2 cup bell pepper (sliced), and 1/4 cup olives (pitted and sliced) — 5 minutes

In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt, and pepper to taste — 3 minutes

Drizzle the dressing over the salad and toss gently to combine — 2 minutes

Drain pasta and serve topped with Bolognese sauce and grated Parmesan cheese — 2 minutes

Sprinkle 1/4 cup feta cheese (crumbled) on top of the salad before serving — 1 minute