Heat the olive oil in a saucepan and leave the finely diced bacon in it. Add the minced meat and fry. Add the onions and peppers cut into strips, the thinly sliced celery and the pressed garlic to the minced meat and sauté briefly. Stir in the tomato paste and deglaze everything with the red wine and meat stock. Season with the thyme, rosemary, salt and pepper and simmer for 25 minutes.
Before serving, stir in the cream and sprinkle with the finely chopped parsley. Stir in the grated Parmesan to taste or serve separately.