I make this every year on Christmas Eve. It was originally a Racheal Ray recipe that I adapted over the years. Hope you enjoy!!
1 pound rigatoni or penne
2 tablespoons extra-virgin olive oil
1/4 pound pancetta
1/4 pound bulk hot Italian sausage
1/4 pound bulk sweet Italian sausage
1/2 pound ground sirloin
1/2 teaspoon ground allspice
Coarse black pepper
1 carrot, peeled and finely chopped
1 medium yellow onion, peeled and chopped
4 garlic cloves, crushed
1/2 cup dry red wine
1 cup beef stock
1 (28-oz.) can crushed tomatoes
1/2 cup grated Romano cheese
Bring a large pot of water to a boil and salt it. Add the pasta. Heat a large pot over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the pancetta to one half of the pan; the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta cooks for a few minutes, then combine and cook together another minute or so.
Add the remaining tablespoon of Olive Oil, then the sirloin. Brown and crumble the meat and season with allspice, salt and pepper.
Add the carrots, onions and garlic and cook another 5 to 6 minutes to soften . Stir in the wine. Stir in the stock, then the tomatoes. Simmer over low heat at least 10 minutes.
Drain the pasta and add back to the hot pot. Put a few large spoonfuls of the sauce over the pasta and add a couple of handfuls of the Romano cheese on top of the sauce.
Transfer to a large serving dish or individual bowls and top with the remaining sauce. Have some extra Romano on hand!
Merry Christmas Eve Pasta!