In a large pot or dutch oven (I used this), heat oil over medium heat.
Add carrot, celery, onion and garlic and cook for about 8-10 minutes.
Add pancetta to pan and cook for another 8-10 minutes, until pancetta is cooked.
Add chopped meat to pot and using the back of a wooden spoon, cook until meat is no longer pink.
Add tomato paste to meat and stir so that it is well combined and cook for about 5 minutes.
Season with salt, pepper and chili flakes.
Add jar of marinara sauce as well as the wine. Bring to a low boil. Reduce heat and simmer for at least an hour, stirring occasionally.
In the meantime boil your water for the pasta and cook according to box directions. I like it al dente.
If you are using zucchini linguini, you can spiralize the zucchini ahead of time..I usually do so and place it in a plastic bag lined with paper towel (which helps absorb moisture) in the fridge.
I usually cook the zucchini in a pan with a drop of olive oil and toss for 2 minutes but this time I placed it in a glass bowl and steamed it in the microwave for 3 minutes…easy!
Once bolognese sauce is done, place pasta or zucchini (or both) in bowl, spoon the sauce on top, sprinkle with parmesan cheese and enJOY!