Spaghetti with Bacon and Beef Sauce

Ingredients

• 4 ounces smoky bacon chopped
• 1 cup beef stock 
• 14 ounce canned tomatoes italian crushed canned
• 1  fresno chile pepper finely chopped
• 0.5 cup cooking wine dry red
• 2 tablespoons evoo 
• 2  bay leaves fresh
• 1 leaf flat parsley fresh chopped for garnish
• 3 cloves garlic chopped
• 1 pinch ground cloves 
• 1 pound ground sirloin 
• 1  onion finely chopped
• 4 servings pecorino grated for serving
• 4 servings salt and pepper freshly ground
• 1 pound pasta like spaghetti 
• 1 tablespoon tomato paste 

Equipment

• frying pan
• pot
• wooden spoon

Directions

1. Heat a drizzle of EVOO in a pot over medium-high heat.
2. Add the bacon and cook until browned.
3. Transfer the bacon to a plate and pour the fat from the pot.
4. 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.
5. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes.
6. Add the wine and deglaze the pan, scraping up the browned bits from the bottom.
7. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
8. Bring a large pot of water to a boil for the pasta and season with salt.
9. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta.
10. Add the cooking liquid and the pasta to the sauce and toss to combine.
11. Serve the pasta topped with cheese and parsley.
12. Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.