-
1
Heat a large pot of water to a boil; salt water and cook pasta to al dente.
-
2
Drain pasta and return to pot.
-
3
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-hihg heat, add pancetta and render 2 - 3 minutes.
-
4
Add ground meats and break up as it browns.
-
5
When the meat has begun to caramelize and develops a nice brown color, about 4-5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper, and bay leaf.
-
6
Cook 3-4 minutes more to soften onions and carrots, then stir in tomato paste and cook for 2 more minutes; stir in wine and cook out 1 minute then stir in stock and reduce heat to a simmer.
-
7
While red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it.
-
8
Melt butter in pot over medium heat.
-
9
Add in flour and whisk together a minute or so, then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg.
-
10
Thicken 8 - 10 minutes.
-
11
Toss pasta with white sauce and 1/2C grated cheese.
-
12
Serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing.
-
13
Top each bowl with more cheese if desired.
