Christmas Pasta

Ingredients

• 0.3 teaspoon allspice (a couple of pinches)
• 1 cup beef stock canned prepared
• 0.5 pound bulk sausage italian hot
• 64 ounce tomatoes chunky style crushed canned
• 1 medium carrots peeled finely chopped
• 1 rib celery chopped
• 4 servings coarse salt and pepper black
• 4 servings top fresh for mopping
• 1 cup cooking wine dry red
• 1 Handful flat-leaf parsley chopped
• 4 cloves garlic crushed
• 1 pound combined ground beef 
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 0.3 pound pancetta thick cut italian chopped ( cured pork, ask at deli counter)
• 4 servings pecorino cheese grated
• 2 pounds penne rigate cooked

Equipment

• bowl
• frying pan
• paper towels
• ladle
• pot
• stove

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. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
5. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
6. Stir in parsley, allspice, or 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 minutes, minimum, before serving. Reheated sauce only improves.
7. 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. Top pasta with lots of cheese and pass bread at the table.