Christmas Pasta Sauce

Ingredients

 * ¼ cup extra-virgin olive oil
 * small carrot
 * small onion
 * small celery stalk
 * large garlic clove
 * 1 lbs Italian sausage
 * ⅓ lbs ground beef
 * 6½ oz pancetta, diced
 * ½ tsp salt
 * ½ tsp freshly ground pepper
 * ¼ tsp freshly grated nutmeg
 * ½ cup dry red wine
 * ½ cup tomato paste
 * 1 cup Italian tomatoes, chopped
 * 2 tbsp parsley
 * dried porcini mushrooms (to taste)

Directions

 * 1) Soak the porcini in warm water for at least ½ hour.
 * 2) Remove from the water, squeeze dry and chop.
 * 3) Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat.
 * 4) Add the carrot, onion and celery and saute until the onion is golden, about 4 minutes.
 * 5) Add the garlic and cook until fragrant, about 1 minute.
 * 6) Add the sausage, ground beef and pancetta to the pan.
 * 7) Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink.
 * 8) Drain off any fat.
 * 9) Season with the salt, pepper and nutmeg.
 * 10) Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes.
 * 11) Add the tomato paste, tomatoes, porcini and ½ cup of warm water.
 * 12) Simmer for 30 minutes.
 * 13) If the sauce gets too thick, add a little more water.
 * 14) The recipe can be made to this point up to 2 days ahead.
 * 15) Cover and refrigerate; reheat before serving.
 * 16) Add the parsley just before serving.