Christmas Pasta
From cuzpat 14 years agoIngredients
- 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1/2 pound bulk hot italian sausage shopping list
- 1 pound combined ground beef, pork and veal shopping list
- 4 cloves garlic, crushed shopping list
- 1 medium carrot, peeled and finely chopped shopping list
- 1 rib celery, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 cup good quality dry red wine shopping list
- 1 cup prepared beef stock, paper container or canned shopping list
- 2 (32-ounce) cans chunky style crushed tomatoes shopping list
- Handful chopped flat-leaf parsley shopping list
- 1/4 teaspoon (a couple of pinches) allspice or cinnamon shopping list
- Coarse salt and black pepper shopping list
- 2 pounds penne rigate, cooked to al dente shopping list
- Grated Pecorino Romano, as an accompaniment shopping list
- Fresh, crusty bread, for mopping shopping list
How to make it
- Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
People Who Like This Dish 5
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