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Ingredients

• Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
• 1/4 pound pancetta, finely diced
• 1 1/2 pounds ground pork
• Salt and pepper
• 1/2 cup plain breadcrumbs (a couple of handfuls)
• 1/3 cup grated Pecorino Romano cheese, plus some to pass at the table
• 1/4 cup whole milk
• 2 eggs, lightly beaten
• Freshly grated nutmeg (about 1/4 teaspoon)
• A couple of pinches of ground cloves
• 1 1/2 teaspoons fennel seeds (1/2 palmful)
• 4 large cloves garlic, finely chopped or grated, divided
• 1 medium onion, finely chopped
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 2/3 cup dry red wine (eyeball it)
• 1 can Italian crushed tomatoes or puree (28 ounces)
• 1 cup chicken stock
• 1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne
• 2 tablespoons butter, cut into small pieces (optional)
• 1 cup fresh ricotta cheese or sheep’s milk ricotta cheese
• 2 tablespoons fresh thyme leaves, finely chopped

Description

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Rachael Ray