Baked Conchiglie with Sausage Ragu & Rye Pangrattato

Ingredients

• 3 tablespoons extra virgin olive oil
• 100g pancetta, finely diced into cubes
• 1 brown onion, finely diced (brunoise)
• Half bulb garlic, finely chopped
• 100ml dry white wine
• 50g butter
• 4 large pork and fennel sausages, casings removed
• 300g beef mince (not lean)
• 1 finely chopped red chilli
• 700g passata
• Half cinnamon quill
• 1 bunch basil, leaves picked
• 500g large conchiglie (shell pasta)
• 1 cup buffalo mozzarella (semi hard), grated
• ¼ cup pecorino, grated
• 10g parsley, finely chopped
• Salt
• Pepper
• Half a loaf rye bread, crusts cut off and torn into pieces
• 50g unsalted butter
• 2 finely chopped anchovies