Spaghetti with Pork Bolognese

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup carrots finely chopped ( 1 medium)
• 0.5 cup celery finely chopped ( 1 stalk)
• 1 stick cinnamon (3-inch)
• 16 ounces pasta like spaghetti hot cooked uncooked
• 1 cup cooking wine dry white
• 0.5 cup parsley fresh chopped
• 1.5 teaspoons garlic chopped
• 0.8 pound ground pork 
• 1 pound ground pork tenderloin 
• 1 teaspoon kosher salt divided
• 1 cup milk 1% low-fat
• 0.1 teaspoon nutmeg whole grated
• 1.5 tablespoons olive oil extra-virgin
• 2 cups onion finely chopped
• 2 ounces pancetta diced finely
• 2 ounce parmigiano-reggiano rind 
• 2 ounces parmigiano-reggiano fresh grated
• 0.5 pound plum tomatoes chopped
• 0.3 cup tomato paste 
• 1.5 cups vegetable broth organic (such as Swanson)

Equipment

• frying pan
• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high.
3. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; saut 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute.
4. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes.
5. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce.
6. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.