Christmas Pasta

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

1. Bring a large pot of water to a boil and salt it.
2. Add the pasta and cook to al dente, with a bite to it.
3. While the water and pasta work, heat a large nonstick skillet over mediumhigh heat.
4. Add 1 tablespoon EVOO (1 turn of the pan).
5. Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other.
6. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute or so.
7. Remove to a plate with a slotted spoon.
8. Add the remaining tablespoon of EVOO, then the beef and veal.
9. Brown and crumble the meat into tiny bits and season with allspice, salt, and pepper.
10. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add sausage and pancetta back into the pan, draining away some of the fat.
11. Deglaze the pan with the wine, scraping up all the good bits with a wooden spoon.
12. Stir in the stock, then the tomatoes.
13. Check the seasoning.
14. Simmer over low heat until ready to serve, at least 10 minutes.
15. Stir in half the parsley to finish.
16. Drain the pasta and add back to the hot pot.
17. Ladle a few spoonfuls of the sauce over the pasta and add a couple of handfuls of cheese to the pot.
18. Stir to coat the pasta evenly.
19. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley.
20. Pass plenty of extra cheese at the table.

salt, rigatoni, extravirgin olive oil, pancetta, sausage, sweet italian sausage, ground sirloin, ground veal, allspice, black pepper, carrot, yellow onion, garlic, red wine, beef stock, tomatoes, flatleaf parsley, romano cheese

Taken from www.epicurious.com/recipes/food/views/christmas-pasta-374575 (may not work)