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Christmas Pasta Recipe

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This recipe for Christmas Pasta, by , is from The WOE Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Wiskirchen


2 tablespoon extra virgin olive oil
4 cloves garlic crushed
1 bay leaf fresh or diced
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) all spice or cinnamon
Course sale and black pepper
2 pounds penned rigate, cooked to al dente
Grate Pecorino Romano, as an accompaniment
Fresh Crusty bread, for mopping

1. 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.

2. Chop carrot, celery,and onions near the stove and add to the pot as you work. Cook Vegetables with meat 4 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

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. Reheat sauce only improves.

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 and pas bread at the table.

Number Of Servings:
Number Of Servings:
4 large
Preparation Time:
Preparation Time:
35 minutes




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