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Christmas Pasta Sauce

 

40

Yield

6

servings

Prep

25

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

¼ cup olive oil, extra-virgin
1 small carrots
1 small onions
1 small celery stalks
*
1 large garlic cloves
*
1 pound italian sausage
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 43371% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1161mg 48%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 44g
Vitamin A 42% Vitamin C 19%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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