1 slice pancetta, about 2 ounces
1 onion, peeled and quartered
1 carrot, cut into 4 pieces
1 rib celery, cut into 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1 teaspoon tomato paste
1 (16-ounce) can San Marzano tomatoes and their juices
4 fresh basil leaves
Salt and freshly ground black pepper, to taste
1 1/2 pounds spaghetti
1/4 pound fresh ricotta, drained
1 clove garlic, finely chopped
1 tablespoon finely chopped parsley