Christmas Pasta Sauce

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Carrot - * (small)
1/2 teaspoon	2.5ml	Freshly ground pepper
1 teaspoon	5ml	Onion - * (small)
1/4 teaspoon	1.3ml	Freshly grated nutmeg
1 teaspoon	5ml	Celery stk - * (small)
1/2 cup	118ml	Dry red wine
1 cup	237ml	Garlic clove* (large)
1/2 cup	118ml	Tomato paste
1 lb	454g / 16oz	Italian sausage
1 cup	62g / 2.2oz	Italian tomatoes - chopped
1/3 lb	151g / 5.3oz	Ground beef
2 tablespoons	30ml	Parsely *
6 1/2 oz	184g	Pancetta - diced
1/2		Z dried porcini mushrooms * f
		Pp d this is the other

Recipe Instructions

recipe I described. According to the author, this ragu from Emilia Romagna is served by many Italians with the traditional pasta course at Christmas. It is really good. Enjoy-

1. Soak the porcini in warm water for at least 1/2 hour. Remove from the water, squeeze dry and chop.

2. Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat. Add the carrot, onion and celery and sauteeuntil the onion is golden, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. Add the sausage, ground beef and pancetta to the pan. Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink. Drain off any fat. Season with the salt, pepper and nutmeg.

4. Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes.

Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water. Simmer for 30 minutes. If the sauce gets too thick, add a little more water. (The recipe can be made to this point up to 2 days ahead. Cover and refrigerate; reheat before serving.) Add the parsley just before serving. FROM:

Source:
Diane Mott Davidson

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