Serves 8
Adapted from October 2010 Food & Wine
1/4 cup extra virgin olive oil
1 medium carrot, diced
1 celery rib, diced
1 medium yellow onion, diced
2 teaspoons minced garlic
4 ozs of thick pancetta, diced
1 lb ground sirloin
5 tablespoons tomato paste
1 cup fat free 1/2 & 1/2
1 cup Chardonnay
1/2 cup chicken broth
1/4 tsp salt & pepper
1 tsp red pepper flakes
16 ozs fusilli pasta
Fresh grated Parmesan for topping
Warm olive oil in dutch oven over medium high heat, add the red pepper flakes allowing it to infuse the oil for 1 minute. Add the vegetables and garlic & allow them to soften for about 10 minutes. Toss in pancetta and ground sirloin, cook until beef has browned and broken up, season with salt and pepper. Turn the heat down to low and add the tomato paste. Toss everything well and cook for about 10 minutes stirring occasionally (everything will become a rich rust color). Add the 1/2 & 1/2, wine and broth and allow sauce to thicken over low heat for about and hour & 1/2, stirring occasionally. Cook pasta as directed & add to the sauce & mix well. Serve with sprinkle of cheese & enjoy!
This would be perfect for a family gathering. I am thinking the weekend after Thanksgiving or for a Tree Trimming dinner. I will warn you that it is amazing cold too.
6 comments:
Looks lovely. What does it mean when you say "it is amazingly cold too."?
Stephen - I meant it is amazing cold too. In other words beware of leftovers! Restraining yourself may be difficult...
Now this certainly looks like a Hill family friendly meal. Not sure how many leftovers there would be. You know Jamie...
Jennifer,
I am laughing out loud! Jamie actually finished off our leftovers!
You will love it!
ohh i love the name of this pasta! too cute!
Love the pancetta in this. It looks yummy and very comforting as fall approaches.
Sam
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