Fry onions, carrots, celery, garlic, leeks, chopped peppers in olive oil and leave to saute.
Add the meat and mix well, add the basil, rosemary and red wine and once the meat is browned add the tomatoes.
Cover and simmer for approximately 25 minutes.
Mix in the cooked pasta and top with grated mozzarella and Parmesan, place under a grill until the cheese melts.
Grill and chop the bacon.
Separate the chicory leaves and place some gorgonzola on each leaf and arrange round a plate. In the centre place the chopped fennel, lettuce, chopped apples, cherry tomatoes, toasted pine kernels and the bacon.
Mix the ingredients for the dressing together and sprinkle over the salad.