Ingredients
2 tablespoons extra-virgin olive oil
4 cloves garlic crushed
1 fresh or dried bay leaf
pound thick-cut pancetta chopped small bits
(Italian cured pork from deli counter)
pound bulk hot Italian sausage
1 pound combined ground beef, pork and 1 medium carrot peeled, and
finely chopped
1 celery rib chopped
1 medium onion chopped
1 cup good quality dry red wine
1 cup prepared beef stock
(paper container or canned)
2 cans chunky style crushed tomatoes - (32 oz ea)
A handful flat-leaf parsley leaves chopped
teaspoon allspice or cinnamon
Coarse salt to taste
Freshly-ground black pepper to taste
2 pounds penne rigate cooked to al dente
Grated Pecorino Romano as an accompaniment
Fresh crusty bread for mopping
Caprese Salad (see recipe)
Five-Minute Fudge Wreath (see recipe)
Description
Foodista
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