Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook onion and carrot until onions start to become translucent, 3-5 minutes. Add garlic, prosciutto and ground beef; break up and cook until no pink remains.
Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, broth, bay leaf, Italian seasoning, and season generously with Kosher salt and pepper. Reduce heat to low, simmering for 45 minutes uncovered, stirring occasionally.
Heat cream in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. Stir cream into sauce about a 1/4 cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.
Cook pasta in boiling, well-salted water for approximately 8 minutes, to al dente texture. Drain pasta, reserving 1 cup of pasta water.
Combine pasta with 2/3 of the Bolognese sauce, reserved pasta water, and stir to heat through. Add parsley and plate, topping with remaining Bolognese and Parmesan cheese to taste.
