Ingredients: |
Ingredients: 2 oz. (6-7 thin slices) pancetta, finely chopped
1 medium carrot, grated
2 small “inner” yellow celery stalks, thinly sliced(bell pepper)
2 medium shallots, finely sliced
5 large cloves garlic, minced
1 tsp. sugar
Kosher salt
One 28-ounce can whole peeled tomatoes
2 tbsp. unsalted butter
1 1/2 lbs. ground beef (preferably chuck)
2 tsp. red pepper flakes
1 cup dry white wine(Broth)
¼ cup heavy cream
3/4 lb. (dry) rigatoni pasta
1 1/2 to 2 cups finely grated Parmesan cheese
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Directions: |
Directions:Make the sauce:
1.In a medium skillet, heat the olive oil. Add the pancetta and cook for 1 minute, stirring, so it brown slightly. Add the bell pepper, shallots and garlic. Season with the sugar and a generous pinch of salt.
2. Cook for 10-12 minutes over medium heat, stirring frequently with a wooden spoon, or until the onions become translucent and brown. This is an important step because you are building the foundation for your sauce. Don’t rush it! Add the canned (or fresh if using) tomato and simmer over low heat.
Cook the beef:
1. Heat a large skillet and add the butter. When the butter melts and browns around the edges, add the ground beef in a single layer and season generously with salt.
2. Brown the meat over high heat, 3-5 minutes, and stir in the red pepper flakes. Stir in the white wine and simmer over medium heat until the wine cooks out and melds with the beef, 5-8 minutes.
3. Taste for seasoning. Pour the tomato sauce and the cream over the ground beef. Stir to blend. Simmer over medium heat 3-5 minutes, then shut off the heat and allow the sauce to rest. Hamburgers rest. Steaks rest. Why shouldn’t a sauce with beef rest too?
Cook the pasta:
1. In a large pot, bring 6 quarts of water to a rolling boil and add a generous handful of salt. Bring the water back up to a boil. Taste the water! It should taste like sea water.
2. Add the Rigatoni and cook for 5-8 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. In a large colander, drain the pasta. Reserve some of the cooking liquid in case you need it to adjust the flavors of your sauce.
Assemble the dish:
1. Toss the pasta in the skillet with the sauce. Stir to coat with the sauce. Add the remaining pasta, if desired.
2. Warm the pasta over very low heat for 2-3 minutes, tossing to coat and allowing the flavors to mingle. Serve immediately with Parmesan cheese on the side. |
This recipe for Alex Guarnaschelli's Beef Bolognese is from