Christmas Pasta

Pancetta, sausage, and a blend of ground meats give this tomato sauce plenty of flavor. Spoon it over penne and finish with Pecorino Romano, with crusty bread on the side.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, crushed

• 1 bay leaf, fresh or dried

• 1/4 pound thick-cut pancetta, chopped into small bits

• 1/2 pound bulk hot Italian sausage

• 1 pound combined ground beef, pork, and veal

• 1 medium carrot, peeled and finely chopped

• 1 rib celery, chopped

• 1 medium onion, chopped

• 1 cup good-quality dry red wine

• 1 cup prepared beef stock, from a carton or can

• 2 (32-ounce) cans chunky-style crushed tomatoes

• A handful of chopped flat-leaf parsley leaves

• 1/4 teaspoon (a couple of pinches) allspice or cinnamon

• Coarse salt and black pepper

• 2 pounds penne rigate, cooked al dente

• Grated Pecorino Romano, for serving

• Fresh, crusty bread, for serving

Directions

1. Warm a deep pot over medium-high heat. Add the olive oil, garlic, bay leaf, and pancetta, and cook for about 1 minute to begin browning. Add the sausage and ground meat mixture. Break it up as it cooks, about 5 minutes.

2. Stir in the carrot, celery, and onion and cook with the meat for about 5 minutes. Add the wine and cook for 1 minute, then stir in the stock and crushed tomatoes.

3. Add the parsley and either allspice or cinnamon. Season with salt and pepper. Bring to a boil, reduce to medium-low, and simmer for at least 10–15 minutes. Make sure the ground meats reach 160°F. Remove the bay leaf before serving.

4. Toss the cooked penne with enough sauce to coat it. Spoon extra sauce over each portion and finish with grated Pecorino Romano. Serve with the bread.

5. If serving at different times, cook only the pasta needed for each sitting; the source suggests 1/2 pound for every three people. Refrigerate sauce promptly between meals and reheat leftovers to 165°F rather than repeatedly keeping the pot warm at room temperature.

Recipe source: Rachael Ray, “Christmas Pasta”