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| Christmas Pasta Sauce
1/4 cup of Extra-virgin olive oil
Small carrot, finely chopped
Small onion, finely chopped
Small celery stalk, finely chopped
Large garlic clove, finely chopped
1 pound of Italian sausage
1/3 pound of Ground beef
6 1/2 ounces of Pancetta, diced
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1/4 teaspoon of freshly grated nutmeg
1/2 cup of dry red wine
1/2 cup of tomato paste
1 cup of Italian tomatoes, chopped
2 tablespoons of Parsley, finely chopped
1 ounce of dried porcini mushrooms
This is the other 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 sauté until 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. Serving Size : 6 FROM: SUSAN BURGESS
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