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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1/4 lb pancetta, thick cut, chopped into small bits
2 tbsp extra-virgin olive oil
1/2 lb bulk hot Italian sausage
1 lb combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32 oz) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 tsp (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 lbs penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping
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 lb 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.
CHRISTMAS PASTA I
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1/4 lb pancetta, thick cut, chopped into small bits
2 tbsp extra-virgin olive oil
1/2 lb bulk hot Italian sausage
1 lb combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32 oz) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 tsp (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 lbs penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping
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 lb 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.