Heat olive oil in a large Dutch oven over medium-high heat. When hot, add diced pancetta. Cook, stirring occasionally, until crispy on all sides. Use a slotted spoon to transfer the pancetta to a bowl.
To the pot, add unsalted butter. Once melted, add diced onion, carrot, and celery, then season with kosher salt. Cook, stirring occasionally, until the vegetables have softened. Add cloves chopped garlic, stir.
Add ground pork and ground veal, then season with kosher salt and black pepper. Cook, stirring often and breaking up the meat with a spatula as needed.
Transfer as much bolognese as you want to a large skillet. Heat over medium high heat until bubbly. Add all dente pasta directly to the pan along with mascarpone cheese, the zest of lemon, and lots of grated Parmesan. Cook, stirring or shaking the pan often.
Divide the pasta between bowls, then serve with a drizzle of extra virgin olive oil, chopped rosemary, freshly grated Parmesan or Pecorino Romano, and a pinch of flaky sea salt. Enjoy!