To a Dutch oven over medium heat, add a drizzle of olive oil. Add the pancetta and cook until browned and crispy. Remove from the pot but leave the grease/oil.

Add the onion, celery, and carrot. Add a pinch of salt, pepper, and red pepper flakes, and stir. Let the veggies soften for about 4-5 minutes.

Once they are starting to brown, add the ground pork and break apart with wooden spoon. Cook until pork is no longer pink.

Add garlic, fresh thyme/rosemary, and ground fennel. Stir and let cook until garlic is fragrant, about 1 minute.

Add the wine and scrape up any brown bits on the bottom of the pot. Let reduce until almost fully evaporated.

Add the stock, heavy cream, Parmesan cheese rind, bay leaves, and another pinch of salt and pepper. Stir. Bring to a boil and then reduce to a simmer. Let gently cook for 30 minutes. Taste for seasoning. Remove bay leaves and cheese rind.

While the sauce is simmering, make your pasta of choice. Make sure to salt the pasta water and reserve about a half cup of it. Cook your pasta a touch shorter than Al dente.

Add the pasta to the sauce. Add a ladle full of the pasta water and grated parm cheese on top. Stir vigorously and let the pasta continue to cook in the sauce. After a minute, add the butter and pancetta. Stir until incorporated.

Once the pasta looks glossy and is perfectly Al dente, it is done. To serve, top with more black pepper and grated cheese.