Christmas pasta
Pasta and macaroni
Italian cuisine
2 tablespoons extra-virgin olive oil 4 cloves garlic, crushed 1 bay leaf, fresh or dried ¼ pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter) ½ 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 ¼ 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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