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Special equipment: a pasta machine and fettuccine cutter
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For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together.
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Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute.
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Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
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Divide the dough into 4 pieces.
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With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle.
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Dust it lightly with flour and pass it through the widest setting on the pasta machine.
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If the dough comes out oddly shaped, reform into a rectangle.
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Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness.
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Pass it through the widest setting again with the seam of the letter perpendicular to the rollers.
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Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
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Without folding the dough, pass it through the next setting on the pasta machine.
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Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
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Lay the rolled-out dough on a counter.
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Roll out the remaining dough in the same manner.
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Cut each strip of dough into 11-inch lengths.
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Cut the dough into fettuccine.
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(Alternatively, use store-bought dried or fresh fettuccine.)
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For the meat: Heat the oil in a large saute pan over medium heat.
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Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes.
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Transfer the bacon with a slotted spoon to a plate lined with paper towels.
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Increase the heat to high, add the chuck and pork to the pan and season with the fennel, chile flakes, salt and pepper.
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Cook, stirring occasionally, until golden brown, about 10 minutes.
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Drain the excess fat from the pan.
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For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer.
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Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes.
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Add the garlic and cook for 1 minute.
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Add the tomato paste and ground fennel and cook for 1 minute more.
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Add the wine and cook until reduced by half, about 3 minutes.
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Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes.
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Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes.
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Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more.
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Fold in the parsley and oregano and season with salt and pepper.
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For the garlic bread: Preheat the broiler.
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Place the ciabatta on a baking sheet cut-side up.
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Heat it under the broiler until lightly golden brown.
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Combine the butter, garlic, salt and pepper in a small bowl.
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Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes.
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Remove, let cool for a few minutes and cut into slices.
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To serve: Bring a large pot of salted water to a boil.
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Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions).
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Reserve a cup of the pasta water and drain the pasta.
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Put about 2 cups of the sauce in a large saute pan over high heat.
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Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano.
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Toss, top with the parsley and serve.
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Reserve remaining sauce for another use.
