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1
Heat a drizzle of EVOO in a pot over medium-high heat.
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2
Add the bacon and cook until browned.
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3
Transfer the bacon to a plate and pour the fat from the pot.
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4
Add 2 turns of the pan of EVOO.
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5
Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon.
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6
Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper.
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7
Cook, stirring frequently, for 10 minutes.
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8
Add the wine and deglaze the pan, scraping up the browned bits from the bottom.
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9
Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon.
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10
Simmer until thickened.
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11
Bring a large pot of water to a boil for the pasta and season with salt.
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12
Add the pasta and cook until al dente.
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13
Reserve 1 cup of the cooking liquid, then drain the pasta.
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14
Add the cooking liquid and the pasta to the sauce and toss to combine.
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15
Serve the pasta topped with cheese and parsley.
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16
Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator.
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17
Reheat over medium heat.
