Heat 1 tablespoon of oil in a large skillet (or the bowl of your slow cooker, if it’s stovetop friendly) Brown beef and pork mixture, breaking it apart with a wooden spoon. Cook until the meat is very deep golden brown. *See notes for an explanation. Transfer to a 3-5 litre slow cooker bowl, if using a skillet.

Heat the second tablespoon of olive oil in a large skillet or pan over medium-high heat. Sauté onion and carrot until softened. Add the garlic and cook until fragrant (about 1 minute). 

To the slow cooker bowl, add in the crushed tomatoes, beef stock, tomato paste, oregano, basil, and cinnamon. Cover and cook on low for 6-7 hours, or high for 3-4 hours. Add in the chopped parsley before serving.

In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions.

Drain, and drizzle with a drop of olive oil. Toss the pasta with the bolognese and sprinkle with the cheese and parsley.