Cook the bacon in a large saute pan over medium heat. The fat will render, and the bacon will crisp for eight to ten minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.

In the same pan, cook chuck and pork over high heat, occasionally stirring, until golden brown, about ten minutes. Drain the excess fat from the pan. Season with the fennel, chile flakes, salt, and pepper.

Heat oil in a Dutch oven and add celery, fennel seeds, onion, carrot, and garlic—Cook for five minutes on medium flame.

Now add tomato paste and ground fennel for flavor. Mix well. Cook for a minute.

Add rose wine and cook for three minutes until reduced to half. After that, add tomatoes and chicken stock to the pan.

In a pan, smash the tomatoes. Season with salt and black pepper. Cook for fifteen minutes until the sauce thickens.

Place the cooked spaghetti on the plate. Pour the pasta Bolognese sauce over it.

Season with dried herbs like parsley and oregano.

Sprinkle salt and black pepper.

Bobby Flay pasta Bolognese sauce is ready.