Christmas Pasta Sauce

Ingredients

• 1/4 cup Extra-virgin olive oil
• Small carrot
• Small onion
• Small celery stk
• Large garlic clove
• 1 lbs Italian sausage
• 1/3 lbs Ground beef
• 6 1/2 oz Pancetta, diced
• 1/2 tsp Salt
• 1/2 tsp Freshly ground pepper
• 1/4 tsp Freshly grated nutmeg
• 1/2 cup Dry red wine
• 1/2 cup Tomato paste
• 1 cup Italian tomatoes, chopped
• 2 tbsp Parsely

Directions

1. Soak the porcini in warm water for at least 1⁄2 hour.

2. Remove from the water, squeeze dry and chop.

3. Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat.

4. Add the carrot, onion and celery and saute until the onion is golden, about 4 minutes.

5. Add the garlic and cook until fragrant, about 1 minute.

6. Add the sausage, ground beef and pancetta to the pan.

7. Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink.

8. Drain off any fat. Season with the salt, pepper and nutmeg.

9. Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes.

10. Add the tomato paste, tomatoes, porcini and 1⁄2 cup of warm water.

11. Simmer for 30 minutes. If the sauce gets too thick, add a little more water.

12. the recipe can be made to this point up to 2 days ahead.

13. Cover and refrigerate; reheat before serving.

14. Add the parsley just before serving.

Nutrition, whole recipe (rough)

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Pork	100g cooked	242
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.