Christmas Pasta

Name: Christmas Pasta
Yield: 6 servings
Ingredients: Salt; 1 pound rigatoni; 2 tablespoons extra-virgin olive oil (EVOO) (2 turns of the pan); 1/4 pound pancetta, chopped; 1/4 pound bulk hot Italian sausage (No bulk? Split a link open); 1/4 pound bulk sweet Italian sausage; 1/2 pound ground sirloin; 1/2 pound ground veal; 1/2 teaspoon allspice, eyeball it in your palm; Coarse black pepper; 1 carrot, peeled and finely chopped; 1 medium yellow onion, peeled and finely chopped; 4 garlic cloves, crushed; 1/2 cup dry red wine, a couple of glugs; 1 cup beef stock or broth; 1 28-ounce can crushed tomatoes; 1/4 cup flat-leaf parsley (a generous handful), finely chopped; 1/2 cup grated Romano cheese (a couple of handfuls), plus some to pass at the table

December 9, 2011

I make this dinner every Christmas. I have included it in other books, but I cannot finish any year without it. I have made some small improvements in the recipe over the years, so it’s faster and easier to make than ever. You can eat it all year long as do I. For Italians, after all those fishes on Christmas Eve, this dish, with four different meats in it, is especially nice on Christmas night. This is the greatest gift I can give to myself and those I love: a big bowl of pasta with the works. Have a great year! Serve with tomato, basil, and mozzarella salad (the colors of the season and the Italian flag).

Recipe notes

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