*  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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