Finely chop carrots, celery and onion.
In large nonstick saucepan, cook pancetta over medium heat, stirring, 5 minutes, until most of the fat is rendered but pancetta is not browned. Increase heat to medium-high. Add vegetables; sauté 5 minutes or until onion is softened.
Add ground beef and pork; cook 8 minutes, stirring occasionally, until no longer pink. Add wine, broth, tomato paste, salt and pepper; simmer over medium-low heat, stirring occasionally, 45 minutes or until most of liquid is absorbed. Add cream; cook 2 minutes, until heated through.
Cook pasta following package directions; drain. Serve with sauce, and Parmesan cheese if desired. Makes 6 servings.
