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In a deep heavy saute pan, sauté pancetta until fat melts.
Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.
Add wine, cook until it reduces down, about 3-4 minutes.
Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally.
Add half & half and parsley, cook 2 minutes longer.