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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 x cloves garlic crushed
- 1 x fresh or possibly dry bay leaf
- 1/4 lb thick-cut pancetta minced small bits (Italian cured pork from deli counter)
- 1/2 lb bulk warm Italian sausage
- 1 lb combined grnd beef, pork and veal
- 1 med carrot peeled, and finely minced
- 1 x celery rib minced
- 1 med onion minced
- 1 c. good quality dry red wine
- 1 c. prepared beef stock (paper container or possibly canned)
- 2 can chunky style crushed tomatoes - (32 ounce ea) A handful flat-leaf parsley leaves minced
- 1/4 tsp allspice or possibly cinnamon Coarse salt to taste Freshly-grnd black pepper to taste
- 2 lb penne rigate cooked to al dente Grated Pecorino Romano as an accompaniment Fresh crusty bread for mopping Caprese Salad (see recipe) Five-Minute Fudge Wreath (see recipe)
Direcciones
- Heat a deep pot over medium-high heat. Add in oil, garlic, bay, and pancetta bits and brown for 1 minute. Add in meats and brown and crumble them for 5 min.
- Chop carrot, celery, and onions near the stove and add in to the pot as you work. Cook vegetables with meat 5 min and add in wine. Cook for 1 minute; add in stock and tomatoes to the pot.
- Stir in parsley, allspice, or possibly cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 min minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a lb. for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
- This recipe yields 4 large servings.
- Comments: The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and refrigeratewhile your sauce simmers and before you prepare your salad. When you are done eating your 30 Minute meal, the fudge will have chilled for 45 min and will then be hard sufficient to slice. Happy Holidays and Merry Eating!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 241 | 70% |
| Total Fat 26.93g | 34% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1164mg | 49% |
| Potassium 572mg | 16% |
| Total Carbs 10.24g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.14g | 3% |
| Protein 16.07g | 26% |
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