In a Dutch oven set to medium-high heat, add pork and beef. Cook for 8-10 minutes, stirring occasionally, until browned.
Meanwhile, in a separate frying pan set to medium-high heat, add pancetta. Cook until crispy, about 6 minutes. Remove pancetta to a paper-towel lined plate; set aside.
From the Dutch oven, remove cooked pork-beef mixture to a bowl or plate.; set aside.
Set Dutch oven to medium heat. Add onions, carrots, and celery. Cook for 7-9 minutes, until softened and fragrant.
Add cooked pancetta and tomato paste. Cook for 3 minutes.
Add white wine. Cook until most of the wine is evaporated, about 3 more minutes.
Stir in cooked meat, chicken broth, heavy cream, bay leaves, Parm rinds (if using), salt and pepper.
Cook, uncovered, in the preheated oven for 3 hours, stirring occasionally.
Just before serving, boil a pot of water for tortellini. Cook tortellini according to package instructions, usually about 4-6 minutes. Strain and return to pot.
Remove bolognese from oven. Before serving, discard bay leaves and Parm rinds. Skim off top layer of oil; discard.
Spoon bolognese over top of the cooked tortellini. Serve warm and enjoy!