Indredients:

• 2 tbsp of Extra Virgin Olive Oil
• 8oz Pancetta
• 2lb Ground Beef
• 2 tbsp Chopped Calabrian Chili
• A pinch of Dry Calabrian Chili Flakes
• 2 tbsp Chopped Chipotle Adobo
• 1.5 teaspoons Chili Powder
• 2 Red Onions Roughly Chopped
• 3 Chopped Bell Peppers
• 5-6 Cloves of Minced Garlic
• 1 Can Tomato Paste
• 2 28 oz Cans of San Marzano Tomatoes
• 2 tbsp Chopped Fresh Basil
• 2 tbsp Chopped Italian Parsley
• 2 cans of Cannelini Beans
• 1 cup dry Italian Red Wine
• A Dash or Two of Tabasco Pepper Vinegar Based Hot Sauce
• Salt and Pepper To Taste

Heat a large pot on medium-high until hot then add the olive oil and pancetta. Sauté the pancetta until crispy and the fat has rendered into the pot. Remove the pancetta leaving the rendered fat and oil in the pot. Add the onions and saute until just translucent. Salt and pepper to taste and add the bell peppers. Once the bell peppers start to cook down add the chopped chili's and cook for about 3-5 minutes. Add the garlic and cook another minute or two until it just starts to take on a golden color. Add the can of tomato paste and mix together, and cook another few minutes until it takes on a rust color. Don't worry if it sticks to the pan that's flavor you can scrape up later. Add the pancetta back to the pot, add the San Marzano Tomatoes and chopped herbs. Salt and pepper to taste and add the chili powder. Bring to a boil and reduce heat to low. Simmer for 45 minutes. After 45 minutes heat a separate large frying pan on medium-high heat. Once hot add 1 tablespoon of olive oil and the ground beef. Brown the ground beef breaking it up into small pieces. Once browned add 1 cup of dry Italian Red Wine and turn the heat way up. Reducing the wine by half. Add the beef to the large pot. Mix together and simmer another 45 minutes. After 45 min rinse the cannellini beans and add them to the pot. Cook another 10 minutes. Enjoy.