Tagliatelle with Bolognese Sauce

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, finely diced
• 1 large carrot, peeled and grated
• 2 stalks celery, finely diced
• 1 tablespoon kosher salt, plus more for pasta pot
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 cup dry white wine
• Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
• 4 fresh bay leaves, or 6 dried bay leaves
• 1/2 teaspoon peperoncino flakes
• Scant 1/4 teaspoon ground cinnamon
• 1 pound dried egg tagliatelle
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

1. Heat the olive oil in a large Dutch oven set over medium heat.
2. Add the onion, and let cook until slightly softened, about 2 to 3 minutes.
3. Add the carrot and celery, and season with 1 teaspoon salt.
4. Cook and stir until the onion is translucent, about 3 to 4 minutes more.
5. Meanwhile, put the ground meats in a large bowl, and pour the wine over the meat into the bowl.
6. Use a fork to stir and crumble the meat to mix with the wine and break the meat into small clumps.
7. Add the meat to the pot, season with 1 teaspoon salt, and cook, stirring with a wooden spoon to break down the clumps, until the meat has given up all of its liquid.
8. Increase heat to medium-high, and reduce away the liquid until you hear a crackling sound coming from the bottom of the pan, about 15 minutes in all.
9. When the bottom of the pan is dry and the meat is lightly browned, pour in the tomatoes and slosh out the cans with 2 cups hot water.
10. Pour that into the pot along with the bay leaves, and season with the peperoncino, cinnamon, and remaining salt.
11. Bring the sauce to a boil, then lower the heat to a rapid simmer.
12. Set the cover slightly ajar, and cook until the sauce is thick and flavorful, about 1 1/2 hours, adding up to 4 cups more hot water during the cooking time to keep the meat covered in liquid.
13. Bring a large pot of salted water to boil for pasta.
14. Heat half of the sauce in a large skillet (refrigerate or freeze the remaining sauce for another day!).
15. Plop the tagliatelle into the boiling water.
16. When the pasta is al dente, drain and transfer it directly into the simmering sauce.
17. Drizzle with olive oil, and toss to coat the pasta with the sauce.
18. Remove from heat, and toss in grated cheese.
19. Serve immediately, passing more grated cheese.

extravirgin olive oil, yellow onion, carrot, stalks celery, kosher salt, ground beef, ground pork, ground veal, white wine, italian plum tomatoes, bay leaves, peperoncino flakes, ground cinnamon, egg tagliatelle, passing

Taken from www.epicurious.com/recipes/food/views/tagliatelle-with-bolognese-sauce-385329 (may not work)