“As long as there‘s pasta and Chinese food in the world, I‘m okay.“
-Michael Chang-
INGREDIENTS
2 tablespoons extra virgin olive oil
4 cloves garlic, crushed
1 whole bay leaf, fresh or dried
4 ounces chopped pancetta
8 ounces sweet or hot Italian sausage
8 ounces ground beef
8 ounces ground turkey
1 medium carrot, peeled & finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup dry red wine
1 cup beef broth
2 32-ounce cans crushed tomatoes
1 handful chopped fresh Italian parsley
1/4 teaspoon ground allspice or ground cinnamon
kosher salt & freshly ground black pepper, to taste
32 ounces penne pasta, cooked to al dente
grated Parmesan, for serving (if desired)
INSTRUCTIONS
Heat a large pot over medium-high heat. Add the pancetta and brown to render the fat. Transfer the pancetta to paper towels to drain. Add the oil to the pan, and then the meats and brown and crumble them for 5 minutes. Stir in the garlic, and pancetta bits.
Chop the carrot, celery, and onions near the stove and add to the pot as you work. Cook the vegetables with the meat for 5 minutes and then add the wine. Cook for 1 minute; add the broth and tomatoes to the pot.
Stir in the parsley, allspice, or cinnamon and season the sauce with salt and pepper, to taste. Bring the sauce to a boil, reduce the heat to medium-low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
Toss the pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top the bowl with extra sauce. Top the pasta with lots of cheese, as desired.
RECIPE NOTES
Parmesan cheese is not included in the nutritional information.
From: allrecipes.com
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