"Meat Lovers' Sauce with Paccheri or Rigatoni" – Rachael Ray

Ingredients

• Salt
• 1 lb. paccheri or rigatoni
• 2 tbsp. olive oil
• ¼ lb. pancetta, finely chopped
• ½ small onion, finely chopped
• 3 cloves garlic, chopped or grated
• ½ lb. hot Italian sausage, casings removed
• ½ lb. ground beef
• Pepper
• 1 tsp. fennel seeds (about 1/3 palmful)
• 1 tsp. ground or dried sage (about 1/3 palmful) or 1 tbsp. fresh sage, chopped
• ½ cup red wine
• 1 can (14.5 to 15 oz.) crushed or diced tomatoes
• 1 cup beef stock
• Grated Parmigiano-Reggiano, for tossing and serving
• EVOO, for drizzling