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1
Heat the olive oil in a large Dutch oven set over medium heat.
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2
Add the onion, and let cook until slightly softened, about 2 to 3 minutes.
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3
Add the carrot and celery, and season with 1 teaspoon salt.
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4
Cook and stir until the onion is translucent, about 3 to 4 minutes more.
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5
Meanwhile, put the ground meats in a large bowl, and pour the wine over the meat into the bowl.
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6
Use a fork to stir and crumble the meat to mix with the wine and break the meat into small clumps.
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7
Add the meat to the pot, season with 1 teaspoon salt, and cook, stirring with a wooden spoon to break down the clumps, until the meat has given up all of its liquid.
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8
Increase heat to medium-high, and reduce away the liquid until you hear a crackling sound coming from the bottom of the pan, about 15 minutes in all.
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9
When the bottom of the pan is dry and the meat is lightly browned, pour in the tomatoes and slosh out the cans with 2 cups hot water.
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10
Pour that into the pot along with the bay leaves, and season with the peperoncino, cinnamon, and remaining salt.
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11
Bring the sauce to a boil, then lower the heat to a rapid simmer.
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12
Set the cover slightly ajar, and cook until the sauce is thick and flavorful, about 1 1/2 hours, adding up to 4 cups more hot water during the cooking time to keep the meat covered in liquid.
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13
Bring a large pot of salted water to boil for pasta.
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14
Heat half of the sauce in a large skillet (refrigerate or freeze the remaining sauce for another day!).
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15
Plop the tagliatelle into the boiling water.
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16
When the pasta is al dente, drain and transfer it directly into the simmering sauce.
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17
Drizzle with olive oil, and toss to coat the pasta with the sauce.
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18
Remove from heat, and toss in grated cheese.
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19
Serve immediately, passing more grated cheese.
