Extra-virgin olive oil
4 ounces pancetta, minced
1/2 cup dried porcini, soaked, drained and chopped fine
4 cloves garlic, finely minced
1 medium onion, finely diced
1 large carrot, finely diced
1 celery stalk, finely diced
1 pound ground pork
1 pound ground beef
Salt and freshly ground black pepper
4 tablespoons tomato paste
2 cups red wine
2 cups chicken stock
1 cup milk
1 large can San Marzano crushed tomatoes (28 ounces)
2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
2 teaspoons minced fresh basil, plus torn leaves for garnish
2 teaspoons fresh thyme leaves, minced
2 pounds dry perciatelli pasta
1/2 cup ground Pecorino Romano cheese

Read more at: http://www.foodnetwork.com/recipes/geoffrey-zakari...