Login to Save Like

Ingredients

• Salt
• 1 pound rigatoni
• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 1/4 pound pancetta, chopped
• 1/4 pound hot bulk Italian sausage (No bulk? Split a link open.)
• 1/4 pound sweet bulk Italian sausage
• 1/2 pound ground sirloin
• 1/2 pound ground veal
• 1/2 teaspoon allspice (eyeball it in your palm)
• Freshly ground pepper
• 1 carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, crushed
• 1/2 cup dry red wine (a couple of glugs)
• 1 cup beef stock
• One 28-ounce can crushed tomatoes
• 1/4 cup flat-leaf parsley, finely chopped (a generous handful)
• 1/2 cup grated Pecorino Romano cheese (a couple of handfuls), plus extra to pass

Description

This Is The Greatest Gift I Can Give To Myself And Those I Love: A Big Bowl Of Pasta With The Works. Every Christmas I Make This Dinner; I Can’t Finish Any Year Without It. I’ve Made Small Improvements In The Recipe Over The Years—it’s Faster And

Rachael Ray Magazine