Cooked with vegetables and three kinds of meat, thick sauce for pasta from Rachel came out hearty and festive. This dish – Christmas tradition in her house. Share with friends: 
Time: 35 minutes Difficulty: medium Quantity: 4 large servings B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 100 gr. pancetta (Italian dried pork belly, chopped into small pieces)
- 2 tbsp. l olive oil
- 250 gr minced pork for Italian sausage with spices
- 450 gr minced meat (mixed beef, pork and veal)
- 4 cloves of garlic (crushed)
- 1 medium carrot (peeled)
- 1 stalk of celery
- 1 medium onion
- 1 tbsp. quality dry red wine
- 1 tbsp. canned beef broth
- 900 gr. tomato puree
- A handful of chopped parsley
- 1/4 tsp ground allspice or cinnamon
- Coarse salt and black pepper
- 900 gr. penne pasta (feathers) cooked before semi-preparedness
- Grated Pecorino Romano cheese
- Fresh, crispy dipping bread
Recipes with similar ingredients: pancetta, minced pork, minced meat beef, garlic, carrots, celery, onions, red wine, mashed tomatoes, parsley, allspice, cinnamon, penne pasta, pecorino romano cheese, white bread
Recipe preparation:
- Heat a deep saucepan over moderate heat. Add panchetta and fry until the fat is melted, then shift to dish towel to dry slightly. Pour into the pan olive oil, put a mixture of minced meat and a lot for Italian sausages. Fry, stirring, for 5 minutes. Then add the garlic and fried pancetta.
- Cut carrots, celery and onions, pour into a pan with meat. Cook vegetables with meat for 5 minutes, then pour in the wine. Cook for another 1 minute and add the broth and tomato puree.
- Next, put parsley, allspice or cinnamon and season sauce with salt and pepper to taste. Bring the sauce to a boil, reduce fire and cook 10-15 minutes before serving. Reheat the sauce will only improve its taste.
- Stir pasta (cook exactly as much pasta as will be needed at the moment – about 220 g of dried pasta per 3 person) with a few tablespoons of sauce, then add a little more. Serve pasta with sliced bread, sprinkled with plenty of pasta cheese.
