DICED PANCETTA GARLIC GROUND PORK CARROTS CELERY YELLOW ONION WHITE WINE FRESH ROSEMARY FRESH THYME BAY LEAVES PARMESAN RIND VEGETABLE STOCK HEAVY CREAM GRATED PARMESAN PASTA OF CHOICE S&P
Add the pancetta and garlic to a food processor. Pulse to break the mixture down into fine pieces. Transfer to a large, heavy-bottomed pot (at least 4-quart capacity) over medium heat. Cook, stirring occasionally, until rendered, 4-5 minutes. The pancetta will be golden and garlic will be fragrant.
Season the ground pork generously with kosher salt. Add the to the pot with the rendered pancetta. Using a wooden spoon to break the ground pork apart into fine pieces, cook 4-5 minutes or until the pork is lightly browned. Transfer to a plate and set aside. Use a spoon to drain all but 2-3 tablespoons of the rendered pork fat from the pot and discard. Return pot to medium-high heat.
Add the diced carrots, celery, and onion to the pot. Season with kosher salt and stir to combine well. Cook, stirring occasionally, until deeply browned and fragrant, 15-20 minutes. If the vegetables begin to brown too quickly, reduce the heat to medium or medium-low.
Stir the pork mixture back into the pot. Slowly pour in the white wine, using a wooden spoon to scrape the bottom of the pan. Simmer to slightly reduce the wine. Add the herbs, bay leaves, and parmesan rind to the pot. Stir in some of the vegetable broth – start with about 3 cups. Bring sauce to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer, stirring occasionally, for about 45 minutes. If the sauce begins to reduce too much, add in a splash of stock/broth.
About 30 minutes before the sauce is ready, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, to al dente according to package directions. Reserve some of the starchy pasta water, then drain the pasta.
Remove the spent herbs, bay leaves, and parmesan rind from the sauce and discard. Stir in the heavy cream and parmesan cheese, then toss in the cooked pasta. Cook 1-2 minutes longer, allowing the pasta to meld with the sauce. Serve immediately as desired.