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Heat a dutch oven or large heavy bottom pot over medium high heat. Add oil, bay, and pancetta bits and brown for 1 minute. Then add the garlic and cook for another minute. Make sure to stir frequently so the garlic does not burn..
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Add meats and brown. Using a wooden spoon crumble and continue to cook for 5 minutes.
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Add the carrots, celery, and onions to the pot. Cook for 5 minutes.
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Add the wine and cook for 1 minute.
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Add stock and tomatoes to the pot.
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Stir in parsley, allspice and season sauce with salt and pepper, to taste.
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Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.
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Cook as much of the pasta as needed. Toss the pasta with a couple of ladles of sauce.
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Finish the pasta off with some freshly grated Parmesan and a sprinkle of parsley.