Christmas Pasta (sauce) - Rachael Ray Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil 4 cloves garlic, crushed 1 bay leaf, fresh or dried 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter) 1/2 pound bulk hot Italian sausage 1 pound combined ground beef, pork, and veal 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-ounce) cans chunky style crushed tomatoes A handful chopped flat leaf parsley leaves 1/4 teaspoon (a couple of pinches) allspice or cinnamon Coarse salt and black pepper 2 pounds penne rigate, cooked to al dente Grated Pecorino Romano, as an accompaniment Fresh, crusty bread, for mopping
Sauce will cover approx 2 lbs of pasta. (approx 12 servings) Sauce tastes better the next day or as it is reheated.
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Directions: |
Directions:Heat a deep pot over medium-high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
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. |
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