About 2 tablespoons EVOO
4 ounces smoky bacon, chopped
1 pound ground sirloin
3 to 4 cloves garlic, chopped
2 fresh bay leaves
1 Fresno chile pepper, finely chopped
1 onion, finely chopped
Pinch ground cloves
Salt and freshly ground pepper
1/2 cup dry red wine
1 cup beef stock
1 tablespoon tomato paste
One 14-ounce can Italian crushed tomatoes
1 pound spaghetti
Grated pecorino, for serving
Chopped fresh flat-leaf parsley, for garnish
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