Ingredients
2 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick-cut, chopped into small bits
1/2 pound bulk hot Italian sausage
1 pound combined ground mutton, pork and chicken
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine (Chiantilli or even Merlot is great option - a glass or two goes well with your meal, too, later)
1 cup prepared chicken stock, packaged in a box container or canned
2 cans chunky style crushed tomatoes (32 ounces each)
A handful of flat leaf parsley leaves, chopped
1/4 teaspoon allspice or cinnamon (a couple of pinches)
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano cheese, as an accompaniment
Fresh, crusty bread, for mopping


Preparation

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

Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables
with meat for five minutes and add wine. Cook for one 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 10-15 minutes minimum before serving. Reheated
sauce only improves.

Toss pasta (cook only as much pasta as you need at the time half a pound for every three people)
with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of
cheese and pass bread at the table.

The sauce will cover up to two pounds of pasta.