Christmas Pasta Sauce
Yield
6 servingsPrep
25 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | small |
carrots
|
|
| 1 | small |
onions
|
|
| 1 | small |
celery stalks
|
*
|
| 1 | large |
garlic cloves
|
*
|
| 1 | pound |
italian sausage
|
|
| ⅓ | pound |
ground beef
|
|
| 6 ½ | ounces |
pancetta
diced |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| ½ | cup |
red wine
dry |
*
|
| ½ | cup |
tomato paste
|
|
| 1 | cup |
italian plum (roma) tomatoes
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | small |
carrots
|
|
| 1 | small |
onions
|
|
| 1 | small |
celery stalks
|
*
|
| 1 | large |
garlic cloves
|
*
|
| 453.6 | g |
italian sausage
|
|
| 151.2 | g |
ground beef
|
|
| 187.9 | ml/g |
pancetta
diced |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| 118 | ml |
red wine
dry |
*
|
| 118 | ml |
tomato paste
|
|
| 237 | ml |
italian plum (roma) tomatoes
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Chop the vegetables.
Soak the porcini in warm water for at least ½ hour.
Remove from the water, squeeze dry and chop.
Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat.
Add the carrot, onion and celery and sauté until the onion is golden, about 4 minutes.
Add the garlic and cook until fragrant, about 1 minute.
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.
Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes.
Add the tomato paste, tomatoes, porcini and ½ cup of warm water.
Simmer for 30 minutes.
If the sauce gets too thick, add a little more water.
Cover and refrigerate; reheat before serving.
Add the parsley just before serving.
