*  Exported from  MasterCook  *
                           CHRISTMAS PASTA SAUCE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Extra-virgin olive oil
                         Small carrot -- *
                         Small onion -- *
                         Small celery stk -- *
                         Large garlic clove*
    1       lb           Italian sausage
      1/3   lb           Ground beef
    6 1/2   oz           Pancetta -- diced
      1/2   ts           Salt
      1/2   ts           Freshly ground pepper
      1/4   ts           Freshly grated nutmeg
      1/2   c            Dry red wine
      1/2   c            Tomato paste
    1       c            Italian tomatoes -- chopped
    2       tb           Parsely *
   1/2,1   oz dried porcini mushrooms * Finely chopped
   This is the other recipe I described.  According to
   the author, this ragu from Emilia Romagna is served by
   many Italians with the traditional pasta course at
   Christmas. It is really good.  Enjoy- 1. Soak the
   porcini in warm water for at least 1/2 hour. Remove
   from the water, squeeze dry and chop. 2. Meanwhile, in
   a large saucepan or flameproof casserole, heat the
   olive oil over moderate heat. Add the carrot, onion
   and celery and saute until the onion is golden, about
   4 minutes.  Add the garlic and cook until fragrant,
   about 1 minute. 3.  Add the sausage, ground beef and
   pancetta to the pan. Cook over moderate heat, stirring
   to break up the meat, until the beef and sausage are
   no longer pink.
    Drain off any fat. Season with the salt, pepper and
   nutmeg. 4. Pour in the red wine and cook, stirring
   occasionally, until it evaporates, about 5 minutes.
    Add the tomato paste, tomatoes, porcini and 1/2 cup
   of warm water. Simmer for 30 minutes.  If the sauce
   gets too thick, add a little more water. (The recipe
   can be made to this point up to 2 days ahead.  Cover
   and refrigerate; reheat before serving.)  Add the
   parsley just before serving. FROM: SUSAN BURGESS
                    - - - - - - - - - - - - - - - - - -