A quick Ragu Pasta based on Rachel Ray's Christmas Pasta. Boil as much pasta as needed and toss in the sauce. Save the sauce in the fridge and heat as needed. This is the perfect pasta for a whole week full of meals.
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic crushed
- 1 bay leaf fresh or dried
- 1/4 pound pancetta thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
- 1 pound bulk hot Italian sausage
- 1 pound meatloaf mix ground beef, pork and veal
- 1 medium carrot peeled and finely chopped
- 1 rib celery chopped
- 1 medium onion chopped
- 1 cup Cabernet Savignon
- 14 oz can beef broth
- 2 28-ounce cans chunky style crushed tomatoes
- 2 Tbs flat leaf parsley leaves
- 1/4 tsp allspice
- Coarse salt and black pepper to taste
- 2 boxes penne
- Grated Pecorino Romano
Heat a dutch oven or large heavy bottom pot over medium high heat. Add oil, bay, and pancetta bits and brown for 1 minute. Then add the garlic and cook for another minute. Make sure to stir frequently so the garlic does not burn..
Add meats and brown. Using a wooden spoon crumble and continue to cook for 5 minutes.
Add the carrots, celery, and onions to the pot. Cook for 5 minutes.
Add the wine and cook for 1 minute.
Add stock and tomatoes to the pot.
Stir in parsley, allspice and season sauce with salt and pepper, to taste.
Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.
Cook as much of the pasta as needed. Toss the pasta with a couple of ladles of sauce.
Finish the pasta off with some freshly grated Parmesan and a sprinkle of parsley.
Recipe adapted from Rachel Ray's Christmas Pasta - http://www.foodnetwork.com/recipes/rachael-ray/christmas-pasta-recipe/index.html