<< Back

Christmas Pasta

6 Tbsp. olive oil

1/4 lb pancetta, diced

6 bone in short ribs (approximately 1.5 lbs)

2-3 carrots, chopped

2-3 ribs of celery

2 onions, finely chopped

7-8 cloves of garlic, thinly sliced

2 Tbsp. fresh rosemary (or approximately half of that if you are using dried)

2 Tbsp. fresh thyme, chopped

2 Tbsp. fresh sage, chopped

Leaves from one sprig of oregano, chopped

A pinch of ground cloves

3 Tbsp. tomato paste

2 C. red wine

1 can of beef consomme

1 28- 32 oz can of diced tomatoes, or 2.5- 3 lbs of fresh tomatoes

3/4 lb. hot Italian sausage

3/4 lb. sweet Italian sausage

2 lbs. rigatoni pasta

1 C. grated pecorino cheese

Preheat the oven to 325 degrees. In a large Dutch oven, heat 4 Tbsp. of the olive oil over medium high heat.  Add the pancetta and render out the fat until crisp. Remove the pancetta with a slotted spoon and drain on paper towels.

Season the short ribs generously with salt and pepper.  In batches, add to the pan and sear on all sides. Set aside. Stir in the carrots, celery, onions, garlic, rosemary, thyme, sage, oregano, and cloves. Partially cover the vegetables and cook to soften a bit- approximately 5 to 8 minutes. Add the tomato paste and stir to incorporate. Add the wine, consomme and tomatoes. Return the short ribs and pancetta to the pot and stir. Bring to a simmer, cover, and bake until the short rib meat falls apart- approximately 2- 2.5 hours. Cook and refrigerate overnight if making ahead of time.

Take the meat off of the bones and shred with two forks. Add the meat back into the sauce. Heat on medium high and bring back to temperature.

In a large skillet, heat the remaning olive oil over medium high heat. Add the sausages to the pan and cook, breaking up into smaller pieces until browned- approximately 8-10 minutes. Drain the sausage and add to the meat sauce. Stir together to combine.

Bring a large pot of water to a boil for the pasta. Salt the boiling water and cook the rigatoni until al dente.

Toss the pasta with meat sauce and top with pecorino cheese.

It also freezes well...

CSA Snapshot

Mailing list sign-up