Rachael Ray Christmas Recipe

'Tis the season, so I thought I would pass along a great Christmas recipe from Rachael Ray. Rachael Ray's Christmas pasta is a real treat! You gotta try it this holiday season.

I found the recipe as part of an article here.


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

Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.

While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO (1 turn of the pan). Add the pancetta to one half of the pan; the sausage, both hot and sweet, to the other. 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"