Roughly chop the bacon and cook over med/high heat in a dutch oven or heavy bottomed pot until browned. Remove the bacon to a plate, but leave the drippings in the pan.

Add the onion, carrots, and celery to the pot and cook until softened, about 8 mins.

Add the garlic and continue to cook, another 3-4 mins. Season liberally with salt and pepper.

Stir in the tomato paste and cook for about 2 mins. Add the red wine and cook until wine is almost completely absorbed.

Stir in the chopped tomatoes, chicken stock. herbs, parmesan, sugar, red pepper flakes, beans and cooked bacon. Season again with salt and pepper.

Bring to a rolling boil and stir in the ditalini. Reduce to a simmer and cook until pasta is fully cooked, about 8 mins, stirring frequently. Taste and season with salt and pepper.

The flavor will deepen as it sits, so if I have time, I cover the pot and set it to barely simmering until ready to serve. It will thicken as it sits and don't forget to stir!

Top with grated cheese and fresh herbs.