Step 1

In a deep heavy saute pan, sauté pancetta until fat melts.

Step 2

Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Step 3

Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.

Step 4

Add wine, cook until it reduces down, about 3-4 minutes.

Step 5

Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally.

Step 6

Add half & half and parsley, cook 2 minutes longer.