Christmas Pasta

Deselect All

2 tablespoons extra-virgin olive oil

4 cloves garlic, crushed

1 bay leaf, fresh or dried

1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)

1/2 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

1/4 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