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1
Heat olive oil in heavy large pot over medium-high heat.
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2
Add pancetta and saute until brown and crisp.
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3
Using slotted spoon, transfer pancetta to bowl.
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4
Sprinkle pork with salt and pepper.
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5
Add half of pork to drippings in pot; saute until brown, about 7 minutes.
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6
Transfer to bowl with pancetta.
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7
Repeat with remaining pork.
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8
Add sausage to same pot.
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9
Saute until no longer pink, breaking up with back of fork, about 5 minutes.
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10
Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
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11
Reduce heat to medium-low; saute until vegetables are tender, about 10 minutes.
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12
Add wine and bring to boil, scraping up browned bits.
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13
Add pancetta and pork with any accumulated juices; boil 2 minutes.
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14
Add tomatoes with juice.
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15
Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
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16
Uncover pot; tilt to 1 side and spoon off fat from surface of ragu.
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17
Gently press pork pieces with back of fork to break up meat coarsely.
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18
Season ragu to taste with salt and pepper.
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19
(Can be made 2 days ahead.
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20
Cool slightly.
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21
Refrigerate uncovered until cold, then cover and keep refrigerated.
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22
Rewarm over low heat before continuing.)
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23
Preheat oven to 400F
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24
Butter 15 x 10 x 2-inch glass baking dish or other 4-quart baking dish.
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25
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
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26
Drain pasta; mix into ragu.
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27
Season mixture to taste with salt and pepper; transfer to prepared dish.
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28
Sprinkle both cheeses over.
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29
Bake until heated through and golden, about 20 minutes.
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30
That's it!
