This traditional Christmas pasta sauce, inspired by the ragù of Emilia Romagna, delivers deep, savory flavors that bring warmth to your holiday table. The base begins with a classic soffritto of carrots, onions, and celery, building layers of taste with garlic, pancetta, and Italian sausage. Dried porcini mushrooms add an earthy umami punch, while red wine and tomatoes create a luxurious, velvety texture. Slow-simmered to perfection, this sauce clings beautifully to pasta, making it an ideal centerpiece for a festive family gathering. ItâÂÂs hearty, comforting, and deeply satisfying, offering a taste of authentic Italian tradition. Serve it over pappardelle or tagliatelle for a memorable meal that celebrates the season with rich, home-style cooking.
Christmas Pasta Sauce
Description
This traditional Christmas pasta sauce, inspired by the ragù of Emilia Romagna, delivers deep, savory flavors that bring warmth to your holiday table. The base begins with a classic soffritto of carrots, onions, and celery, building layers of taste with garlic, pancetta, and Italian sausage. Dried porcini mushrooms add an earthy umami punch, while red wine and tomatoes create a luxurious, velvety texture. Slow-simmered to perfection, this sauce clings beautifully to pasta, making it an ideal centerpiece for a festive family gathering. ItâÂÂs hearty, comforting, and deeply satisfying, offering a taste of authentic Italian tradition. Serve it over pappardelle or tagliatelle for a memorable meal that celebrates the season with rich, home-style cooking.Ingredients
Directions
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Soak the dried porcini mushrooms in warm water for at least 30 minutes.
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Remove the mushrooms from the water, squeeze them dry, 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 diced carrot, onion, and celery, and sauté until the onion is golden, about 4 minutes.
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Add the minced garlic 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, pepper, and freshly grated nutmeg.
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Pour in the dry red wine and cook, stirring occasionally, until it has almost completely 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 sauce to a simmer, then reduce heat and cook gently for 30 minutes.
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If the sauce becomes too thick during cooking, add a little more warm water to reach your desired consistency.
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Stir in the chopped parsley just before serving.
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.
