INGREDIENTS
1/2 tbsp
olive oil
2 cups
onion
1/2 cup
carrot
1/2 cup
celery
1/2 tsp
garlic
1 tsp
kosher salt
1
bay leaf
1 lb
ground pork tenderloin
3/4 lb
ground pork
2 oz
pancetta
1/4 cup
tomato paste
1/2 lb
plum tomato
1/2 cups
vegetable broth
1 cup
wine
1 cup
milk
13/100 tsp
nutmeg
2 oz
parmigiano-reggiano rind
1 stick
cinnamon
1/2 tsp
pepper
16 oz
spaghetti
2 oz
parmigiano-reggiano
1/2 cup
parsley