1 pound whole-wheat gemelli or cassarecci
5-6 tablespoons extra-virgin olive oil (EVOO), divided
1/4 pound pancetta, chopped
1 1/2 pounds ground sirloin
1 bay leaf
Ground black pepper
1/2 teaspoon ground allspice
1 carrot, peeled and grated
1 onion, grated
4 cloves garlic, grated
4 sprigs rosemary, leaves finely chopped
1 cup beef stock
1 can Italian tomatoes 28 ounces
2 cups ricotta cheese
1 ball smoked mozzarella, thinly sliced
2 heads escarole, cleaned and dried, coarsely chopped
1/2 small red onion, very thinly sliced
2 lemons, juiced
Heat a pot of water for pasta, season with salt and cook pasta to al dente.
Pre-heat the oven to 450°F or pre-heat the broiler.
While pasta water comes to a boil, heat 2 tablespoons EVOO in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5-6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7-8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta.
Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella.
Dress the escarole and onions with the lemon juice and 3-4 tablespoons EVOO, season the salad with salt and pepper.