Preheat oven to 450 degrees F (230 degrees C).
Slice Baguette (2) on a bias into eight one inch thick slices. Drizzle a small amount of olive oil onto each piece of bread and place on a baking sheet. Peel Carrot (1) and dice into quarter inch pieces. Peel and chop Onion (1) into quarter inch pieces.
Mince two of the Garlic (2 clove) and set aside. Set aside two sprigs of Fresh Parsley (0.5 ounce) for garnish. Remove remaining parsley leaves from stems and discard stems. Roughly chop and set aside.
Using three Fresh Thyme (0.25 ounce) sprigs, remove leaves from stems and discard stems. Roughly chop leaves and set aside. Zest the Lemon (1) into a small bowl. Grate the remaining two Garlic (2 clove) into the small bowl.
Next, add Ricotta Cheese (1/2 cup), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the bowl with the garlic and lemon zest and mix well. Set aside.
Heat a large saute pan over medium high heat and add two tablespoons of olive oil to the pan. Add carrot and small onion and saute for five minutes, stirring occasionally until onions begin to caramelize.
Add the Ground Veal (1 pound) to the pan, season with Salt (1/4 teaspoon) and stir to break up the meat. Cook for ten minutes.
Stir in Tomato Paste (1 tablespoon), Crushed Red Pepper Flakes (1/2 teaspoon) and minced garlic. Continue to cook while stirring until garlic is fragrant and tomato paste is well incorporated, about one minute.
Deglaze the pan with White Cooking Wine (1/4 cup). Add Canned Crushed Tomatoes (28 ounce), Bay Leaf (1), thyme and Whipping Cream (1/4 cup). Stir constantly.
Partially cover with a lid, reduce heat to low and simmer for 20 minutes. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Meanwhile, in a medium saucepan, add eight cups of water and Salt (1 tablespoon) and bring to a boil over high heat.
When water is boiling, add the Pappardelle Pasta (1 package). Stir and cook for six minutes until al dente.
Put the baking sheet with the baguette slices into the oven for three minutes.
Remove bread from oven and spread one tablespoon of ricotta mixture atop each toast. Return to oven for six minutes or until the ricotta begins to melt and turns brown. Remove from oven.
Drain pappardelle pasta into a colander. Add the pappardelle and chopped parsley to the simmering sauce and toss until all pasta is well coated. Remove from heat and keep warm until plating.
Distribute the pasta evenly in the center of two bowls. Sprinkle with Parmesan Cheese (1/4 cup) and garnish with the parsley leaves. Place the ricotta toasts around the pasta on the side.