Christmas Pasta Rachael Ray

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From rachael ray

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Steps

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Bring a large pot of water to a boil.

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Add salt.

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Add in the rigatoni.

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Cook to al dente per package directions.

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While the water and pasta work , heat a large nonstick skillet over med-high heat.

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Add in 1 tablespoon olive oil.

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Add pancetta to one half of the skillet , the sausage to the other half of the skillet.

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Break up the sausage into bits and brown while the pancetta renders.

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Then combine and cook together another minute or so.

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Remove to a plate with a slotted spoon.

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Add the remaining olive oil to the skillet.

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Then add in the beef and veal.

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Brown and crumble the meat into tiny bits.

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Add in allspice , salt , and pepper.

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Add in the carrots , onions , and garlic.

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Cook 5-6 minutes to soften the vegetables.

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Add the sausage and pancetta back to the skillet , draining away some of the fat.

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Deglaze the pan with the wine , scaping up all the good bits with a wooden spoon.

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Stir in the stock , then stir in the tomatoes.

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Check the seasoning to taste and adjust.

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Simmer over .

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Ingredients

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salt, rigatoni pasta, extra virgin olive oil, pancetta, hot italian sausage, sweet italian sausage, ground sirloin, ground veal, allspice, coarse black pepper, carrot, yellow onion, garlic cloves, dry red wine, beef stock, crushed tomatoes, flat leaf parsley, romano cheese