Christmas Pasta
"We eat fish on Christmas Eve ? no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time ? half a pound for every three people...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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4 cloves garlic, crushed
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1 bay leaf, fresh or dried
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1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
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1/2 pound bulk hot Italian sausage
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1 pound combined ground beef, pork and veal
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1 medium carrot, peeled and finely chopped
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1 rib celery, chopped
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1 medium onion, chopped
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1 cup good quality dry red wine
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1 cup prepared beef stock, paper container or canned
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2 (32-ounce) cans chunky style crushed tomatoes
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A handful chopped flat leaf parsley leaves
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1/4 teaspoon (a couple of pinches) allspice or cinnamon
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Coarse salt and black pepper
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2 pounds penne rigate, cooked to al dente
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Grated Pecorino Romano, as an accompaniment
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Fresh, crusty bread, for mopping
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