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Finely chop the onion, celery, and carrot, then cook them in a large pot until they become soft. If desired, you can add some pancetta for additional flavor.
Add the ground beef to the pot and cook it until it's well browned.
Stir in the tomato paste and allow it to darken for a minute or two.
Add the garlic and deglaze the pot with red wine, letting it reduce for a few minutes.
Pour in the marinara sauce and beef or chicken broth, then add the Parmesan rind.
Bring the mixture to a simmer and add the pasta.
Cover the pot and cook, stirring occasionally, until the pasta is al dente. If necessary, add extra broth to keep the dish saucy.
Incorporate the clarinet chilies.
Once the pasta is tender, remove the bay leaf and Parmesan rind.
Stir in the cream or milk.
Finish the sauce by adding a generous amount of grated Parmesan and a bit of cold butter.