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