Christmas Pasta Sauce

Oct 23, 2009 Author: enetwal | Filed under: Entree, sauces

Christmas Pasta Sauce

6 Servings

1/4 c Extra-virgin olive oil
Small carrot,*
Small onion,*
Small celery stk,*
Large garlic clove*
1 lb Italian sausage
1/3 lb beef,Ground
6 1/2 oz Pancetta,diced
1/2 t Salt
1/2 t pepper,Freshly Ground
1/4 t nutmeg,Freshly Grated
1/2 c Dry red wine
1/2 c Tomato paste
1 c Italian tomatoes,chopped
2 T Parsely *

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 saute 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.

Add the parsley just before serving.



Christmas Pasta Sauce

Feb 27, 2009 Author: enetwal | Filed under: sauces

Christmas Pasta Sauce

6 Servings

1/4 c Extra-virgin olive oil
Small carrot,*
Small onion,*
Small celery stk,*
Large garlic clove*
1 lb Italian sausage
1/3 lb beef,Ground
6 1/2 oz Pancetta,diced
1/2 t Salt
1/2 t pepper,Freshly Ground
1/4 t nutmeg,Freshly Grated
1/2 c Dry red wine
1/2 c Tomato paste
1 c Italian tomatoes,chopped
2 T Parsely *

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
saute 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.

Add the parsley just before serving.





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