Brown pancetta; remove.
Sauté onion, carrot & celery until softened.
Add garlic & herbs; cook 1 min.
Stir in tomato paste; cook 3–5 min.
Add beef and brown.
Add stock, 1–2 cans crushed tomatoes (depending on desired thickness), & Parmesan rinds.
Simmer uncovered 15 min, adding stock or water if needed.
Remove Parmesan rinds.
Stir in crispy pancetta.
Season and serve with Parmesan.
Place whole garlic cloves in a small ovenproof dish and cover with olive oil.
Roast at 350°F for 45 min.
Remove garlic from the oil and mash with butter, parsley & pepper flakes.
Spread on bread.
Bake at 400°F for 10 min.
Top with cheeses and broil 2–4 min until golden.
Finish with parsley.
