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