Christmas Pasta

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, crushed
• 1 bay leaf
• 1/4 lb pancetta, chopped into small bits (Italian cured pork)
• 1/2 lb hot Italian sausage
• 1/3 lb ground beef
• 1/3 lb ground pork
• 1/3 lb ground veal
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 cup dry red wine
• 1 cup beef stock
• 2 (32 ounce) cans crushed tomatoes
• 1/4 teaspoon allspice or 1/4 teaspoon cinnamon
• chopped fresh parsley leaves
• salt and pepper
• 2 lbs penne rigate, cooked al dente

1. Heat a deep pot over medium high heat.
2. Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute.
3. Add meats and brown.
4. Chop carrot, celery, and onions near stove and add to the pot as you work.
5. Cook veggies with meat for 5 minutes and add wine.
6. Cook for 1 minute; add stock and tomatoes to the pot.
7. Stir in parsley, allspice (or cinnamon), and season sauce with salt and pepper.
8. Bring sauce to boil, reduce heat to medium low and cook 10 to 15 minutes before serving.
9. Toss pasta with a couple of ladles of sauce to coat, then top with extra.
10. Top pasta with lots of grated romano cheese.

extra virgin olive oil, garlic, bay leaf, pancetta, hot italian sausage, ground beef, ground pork, ground veal, celery, onion, red wine, beef stock, tomatoes, allspice, parsley, salt, penne rigate

Taken from www.food.com/recipe/christmas-pasta-94998 (may not work)