Christmas Pasta - cooking recipe

Ingredients

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

Preparation

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