• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Christmas Pasta

  • 4servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 4 Garlic - crushed

  3. 1 Fresh or dried bay leaf

  4. 1/4 lb 113g / 4oz Thick-cut pancetta - chopped small bits

  5. (Italian cured pork from deli counter)

  6. 1/2 lb 227g / 8oz Bulk hot Italian sausage

  7. 1 lb 454g / 16oz Combined ground beef, pork and veal

  8. 1 lb 454g / 16oz Carrot - peeled, and (medium)

  9. Finely chopped 1 Celery rib - chopped

  10. 1 Onion - chopped (medium)

  11. 1 cup 237ml Good quality dry red wine

  12. 1 cup 237ml Prepared beef stock

  13. (paper container or canned)

  14. 2 Chunky style crushed tomatoes - - (32 oz ea)

  15. A handful flat-leaf parsley leaves - chopped

  16. 1/4 teaspoon 1 1/3ml Allspice or cinnamon

  17. Coarse salt - to taste

  18. Freshly-ground black pepper - to taste

  19. 2 lbs 908g / 32oz Penne rigate - cooked to al dente

  20. Grated Pecorino Romano - as an accompaniment

  21. Fresh crusty bread - for mopping

  22. Serving Suggestions

  23. Caprese Salad - (see recipe)

  24. Five-Minute Fudge Wreath - (see recipe)

Instructions Jump to Ingredients ↑

  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 5 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. Reheated 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 pass bread at the table.

  5. This recipe yields 4 large servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback