CHRISTMAS PASTA - RACHAEL RAY

Christmas Pasta - Rachael Ray image

Provided by ratherbeswimmin

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

salt
1 lb rigatoni pasta
2 tablespoons extra virgin olive oil
1/4 lb pancetta, chopped
1/4 lb hot Italian sausage
1/4 lb sweet Italian sausage
1/2 lb ground sirloin
1/2 lb ground veal
1/2 teaspoon allspice
coarse black pepper
1 carrot, finely chopped
1 medium yellow onion, finely chopped
4 garlic cloves, crushed
1/2 cup dry red wine
1 cup beef stock or 1 cup beef broth
1 (28 ounce) can crushed tomatoes
1/4 cup finely chopped flat leaf parsley
1/2 cup grated romano cheese

Steps:

Bring a large pot of water to a boil; add salt.
Add in the rigatoni; cook to al dente per package directions.
While the water and pasta work, heat a large nonstick skillet over med-high heat.
Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
Remove to a plate with a slotted spoon.
Add the remaining olive oil to the skillet; then add in the beef and veal.
Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
Add the sausage and pancetta back to the skillet, draining away some of the fat.
Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
Stir in the stock, then stir in the tomatoes.
Check the seasoning to taste and adjust.
Simmer over low heat until ready to serve, at least 10 minutes.
Stir in half the parsley to finish.
Drain the pasta and add back to the hot pot.
Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
Stir to coat the pasta evenly; transfer to a large serving dish or individual bowls; top with remaining sauce and parsley; pass plenty of extra cheese at the table.