This luxurious Christmas pasta sauce is a traditional Emilia-Romagna ragù that brings deep, comforting flavors to your holiday table. The combination of Italian sausage, ground beef, and crispy pancetta creates a robust meat base, while dried porcini mushrooms add an earthy, umami richness. Slowly simmered with red wine, tomato paste, and fresh tomatoes, the sauce develops a thick, velvety texture. Finished with a hint of nutmeg and fresh parsley, itâÂÂs an elegant yet home-style dish ideal for pairing with tagliatelle or pappardelle. Perfect for special occasions when you want to impress guests with authentic Italian comfort food.
Christmas Pasta Sauce
Description
This luxurious Christmas pasta sauce is a traditional Emilia-Romagna ragù that brings deep, comforting flavors to your holiday table. The combination of Italian sausage, ground beef, and crispy pancetta creates a robust meat base, while dried porcini mushrooms add an earthy, umami richness. Slowly simmered with red wine, tomato paste, and fresh tomatoes, the sauce develops a thick, velvety texture. Finished with a hint of nutmeg and fresh parsley, itâÂÂs an elegant yet home-style dish ideal for pairing with tagliatelle or pappardelle. Perfect for special occasions when you want to impress guests with authentic Italian comfort food.Ingredients
Directions
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Soak the dried porcini mushrooms in warm water for at least 30 minutes to rehydrate.
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Remove the mushrooms from the water, squeeze out excess liquid, and finely chop them.
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In a large saucepan or flameproof casserole, heat the olive oil over moderate heat.
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Add the small carrot, onion, and celery stalk, and sauté until the onion is golden, about 4 minutes.
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Add the large garlic clove and cook until fragrant, about 1 minute.
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Add the Italian sausage, ground beef, and diced pancetta to the pan.
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Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink.
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Drain off any excess fat from the pan.
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Season the meat mixture with salt, freshly ground pepper, and freshly grated nutmeg.
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Pour in the dry red wine and cook, stirring occasionally, until it has mostly evaporated, about 5 minutes.
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Stir in the tomato paste, chopped Italian tomatoes, chopped porcini mushrooms, and 1/2 cup of warm water.
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Bring the mixture to a simmer, then reduce heat and let it cook gently for 30 minutes.
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If the sauce becomes too thick during simmering, add a little more water to reach desired consistency.
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Just before serving, stir in the chopped fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 132.6kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
