Cook the pasta according to directions and reserve.
In a medium saucepot, saute the pancetta with the olive oil. Add the garlic, carrots and onions and saute until tender.
Add the beef and saute until brown. Add the tomatoes and crush with a wooden spoon. Add the thyme and cook 30 minutes to an hour, stirring occasionally. Season with salt and pepper.
At the last minute, add the basil. Toss the pasta with the sauce, top with parsley and Parmesan.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Damaris Phillips