Beef ragu

In a large soup pot or Dutch oven, Fry the pancetta gently in a little olive oil until it starts to release its fat over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and let evaporate for 5 minutes and then add the beef and carrots, season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Stir in the tomatoes, herbs and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered. For at least 1 hour. Then add the mushrooms and cook for 10 minutes. Taste and season with salt and pepper to taste. Just before serving add the grated cheese.