Heat a heavy large pot over medium-high heat. Add bacon and sauté until brown and crisp. Drain on a paper towel.<\/font><\/div>\n<\/li>\n

Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Set aside. Repeat with remaining pork. <\/font><\/div>\n<\/li>\n

Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. <\/font><\/div>\n<\/li>\n

Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed chili flakes. <\/font><\/div>\n<\/li>\n

Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. <\/font><\/div>\n<\/li>\n

Add meat with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours. <\/font><\/div>\n<\/li>\n

Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. <\/font><\/div>\n<\/li>\n

Season ragù to taste with salt and pepper. <\/font><\/div>\n<\/li>\n

Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. <\/font><\/div>\n<\/li>\n

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes. <\/font><\/div>\n<\/li>\n<\/ol>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"