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MAIN DISHES- PASTA
with meats/seafood:
Christmas Pasta
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Christmas Pasta |
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Great sauce for a
big crowd...
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2
Tbs |
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extra-virgin olive oil |
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4
cloves |
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garlic, crushed |
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1
whole |
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bay
leaf, fresh or dried |
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¼
lb |
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pancetta, thick cut, chopped into small
bits (ask at deli counter) |
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½
lb |
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bulk
hot Italian sausage |
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1
lb |
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(combined) mixture of ground beef, pork
and veal |
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1
medium |
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carrot, peeled and finely chopped |
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1
rib |
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celery, chopped |
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1
medium |
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onion, chopped |
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1
cup |
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good
quality dry red wine |
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1
cup |
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prepared beef stock, canned |
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Two
32 ounce |
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cans
chunky style crushed tomatoes |
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1
handful |
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of
chopped flat-leaf parsley leaves |
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¼
tsp |
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ground allspice or ground cinnamon |
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coarse salt and black pepper |
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2
lbs |
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penne pasta, cooked to al dente |
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grated Pecorino Romano |
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1 |
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. |
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2 |
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. |
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3 |
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. |
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4 |
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.
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Servings: 12 |
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Recipe Source |
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Source: Rachael Ray |
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