1. In a medium Dutch oven, heat the oil over medium- high heat and cook the pancetta until it is crisp and the fat is rendered, 6 to 8 minutes. Add the onion, carrot, celery, pepper, and 1 teaspoon of the salt and cook until the vegetables are lightly caramelized, stirring occasionally, 4 to 6 minutes. Increase the heat and stir in the sirloin and veal. Cook, stirring and breaking the meat into small pieces, until the meat is well browned, about 5 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the wine and garlic and cook until the wine is nearly evaporated, about 2 minutes. Add the stock and reduce the heat to low. Cook, partially covered, until the liquid is almost completely evaporated, about 10 minutes.
2. Add 1/2 cup of the half- and- half and continue cooking for 30 to 40 minutes, adding the remaining half- and- half little by little as the sauce reduces. The sauce should be very thick and rich. Season with the remaining 1/2 teaspoon salt and additional black pepper to taste; you may not need any more seasoning, depending on the stock that you used. Stir in the parsley.
3. Serve the sauce tossed with cooked pasta and garnish with grated cheese.
Yield: 5 cups meat sauce, 4 servings