Ingredients

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.

Reviews & Comments 4

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  • cookwithfeeling 14 years ago
    This sounds delicious any time of year!!
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  • otterpond 14 years ago
    Oh my. I clogged an artery just reading this recipe. I bets its terrific!
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  • upstatevoyager 14 years ago
    This is a great pasta recipe. Have been making it since I found it in Rachael Ray's magazine. Always a hit!
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    " It was excellent "
    snowcat17 ate it and said...
    WOW!!! Santa is getting his 'sleigh' ready... So, 'we' should be there in the 'blink' of an eye... so start cookin' LOL LOL HIGH FIVE FORKS!!!!
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