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Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
• 1/2 pound bulk hot Italian sausage
• 1 pound 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 prepared beef stock, paper container or canned
• 2 (32-ounce) cans chunky style crushed tomatoes
• A handful chopped flat leaf parsley leaves
• 1/4 teaspoon (a couple of pinches) 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

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