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deanmurphy
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In a pot, cook the pancetta in a small amount of olive oil over medium heat until rendered and browned.
In a separate pan, cook the ground beef over medium-high heat until browned and crusty, seasoning with rosemary salt and black pepper.
Add the onions, carrots, and garlic to the pancetta and cook for 10 minutes.
Add the tomato paste to the ground beef and cook for 4 minutes.
Add to the pancetta: the browned beef, wine, crushed tomatoes, passata, chicken stock, parmesan rind, chili flakes, and bay leaves. Simmer for 2 hours, topping up with water as needed.
Remove excess fat from the sauce. Simmer until thickened to desired consistency.
Cook the pasta in salted boiling water until 80% done, then finish cooking it in the sauce for 2 more minutes.
Serve the pasta with the bolognese sauce, topped with grated Parmigiano-Reggiano.