Saute. In a large skillet over medium-high heat, cook pancetta (4 ounces) until crispy. Remove cooked pancetta to a paper towel lined plate with a slotted spoon, leaving the pancetta fat in the pan. Add the onion (1 cup) and cook until soft - about 7 minutes. Remove cooked onion to the pancetta plate. Add the beef (1 pound) and cook until no longer pink-- breaking up with the back of your spoon as it cook. Add the garlic (1 tablespoon), crushed red pepper flakes (1/4 teaspoon), Italian seasoning (1 tablespoon) and rosemary (1 teaspoon) to the pan. Stir and saute until the garlic is fragrant, about 2 minutes.
Simmer. Add the red wine (1 1/4 cups) and scrape up any brown bits that have accumulated on the bottom of the skillet. Add cooked pancetta, onion, tomato sauce, tomato paste, salt (2 teaspoons) and pepper (1/2 teaspoon), and stir to combine. Bring bolognese to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
The noodles. Meanwhile, place zucchini noodles in a mesh strainer. Sprinkle with salt, and toss to coat. Allow the zucchini to sweat like this for 15 minutes, then rinse the noodles and allow them to dry completely. If you like al dente noodles, don't cook the zucchini, just place it in bowls. If you like it a little softer, microwave on high for 1 minute-- increasing by 30 second intervals until you achieve your desired texture. (note 5)
Finishing touches. Add the nutmeg (1/4 teaspoon) and cream (1 cup) to the bolognese, stir, and continue to simmer for another 15-20 minutes. This will depend on the heat of your pan-- you'll want to reduce the bolognese enough so the sauce can coat your noodles. Taste, and adjust to your liking (note 6). Divide the noodles into 4 bowls, and cover with bolognese. Sprinkle with parmesan, chopped basil (1/2 cup), and enjoy!