Christmas Spaghetti Food

CHRISTMAS PASTA

Steps:

• Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
• 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.
• 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.
• 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.

CHRISTMAS PASTA - RACHAEL RAY

Steps:

• Bring a large pot of water to a boil; add salt.
• Add in the rigatoni; cook to al dente per package directions.
• While the water and pasta work, heat a large nonstick skillet over med-high heat.
• Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
• Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
• Remove to a plate with a slotted spoon.
• Add the remaining olive oil to the skillet; then add in the beef and veal.
• Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
• Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
• Add the sausage and pancetta back to the skillet, draining away some of the fat.
• Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
• Stir in the stock, then stir in the tomatoes.
• Check the seasoning to taste and adjust.
• Simmer over low heat until ready to serve, at least 10 minutes.
• Stir in half the parsley to finish.
• Drain the pasta and add back to the hot pot.
• Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
• Stir to coat the pasta evenly; transfer to a large serving dish or individual bowls; top with remaining sauce and parsley; pass plenty of extra cheese at the table.