Christmas Pasta Sauce*** (Pdfx51B)

* Exported from MasterCook *

CHRISTMAS PASTA SAUCE *** (PDFX51B)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Sauces
Party Italian
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Extra-virgin olive oil
1/2 teaspoon Salt
1 Small carrot -- *
1/2 teaspoon Freshly ground pepper
1 Small onion -- *
1/4 teaspoon Freshly grated nutmeg
1 Small celery stk -- *
1/2 cup Dry red wine
1 Large garlic clove*
1/2 cup Tomato paste
1 pound Italian sausage
1 cup Italian tomatoes -- chopped
1/3 pound Ground beef
2 tablespoon Parsely *
6 1/2 ounce Pancetta -- diced
1/2 z dried porcini mushrooms * F
pp d 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 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. (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. FROM: SUSAN BURGESS
(PDFX51B) Converted by MMCONV vers. 1.00



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