2 tbls extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 lb pancetta, thick cut, chopped into small bits
1/2 lb bulk hot Italian sausage
1 lb combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup  beef stock
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teasp allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

(Back to recipe index)

Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.

Toss with pasta. Top pasta with lots of cheese and pass bread at the table.

Wanna read the latest from Clever Magazine?
Click here and return to the coverpage!