Christmas Pasta
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (crushed)1 medium
Carrot (peeled and finely chopped)1 medium
Onion (chopped)Directions:
1
Watch how to make this recipe
2
Heat a deep pot over medium-high heat
3
Add pancetta and brown to render the fat
4
Transfer pancetta to paper towels to drain
5
To the pan add the oil, and the meats and brown and crumble them for 5 minutes
6
Stir in garlic, and pancetta bits
7
Chop carrot, celery, and onions near the stove and add to the pot as you work
8
Cook vegetables with meat 5 minutes and add wine
9
Cook for 1 minute; add stock and tomatoes to the pot
10
Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste
11
Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving
12
Reheated sauce only improves
13
Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce
14
Top pasta with lots of cheese and pass bread at the table