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1
Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat.
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2
Add the bacon and crisp.
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3
Add the beef and brown well.
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4
Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves.
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5
Cook until the onions are tender, about 10 minutes.
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6
Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce.
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7
Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes.
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8
Cool and store for a make-ahead meal.
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9
Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.
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10
To serve, while the sauce heats, bring a large pot of water to boil for the pasta.
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11
Season the boiling water with salt and add the pasta, cook to al dente.
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12
Remove 1 cup of starchy cooking water just before draining the pasta.
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13
Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot.
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14
Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce.
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15
Transfer the pasta to a large serving platter and top with the remaining sauce.
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16
Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.
