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salt Pasta evoo ground sirloin onion garlic red pepper black pepper ground allspice Worcestershire sauce red wine beef stock tomatoes Ricotta cheese cheese fresh basil
Viewed: 27 - Published at: 3 years agoIngredients
- Coarse salt
- 1 pound curly short-cut pasta, such as campanelle by Barilla, or cavatappi (hollow corkscrew pasta)
- 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
- 1 pound ground sirloin
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon red pepper flakes (eyeball it in your palm)
- Black pepper
- 1/2 teaspoon ground allspice (eyeball it in your palm)
- 1 teaspoon Worcestershire sauce
- 1/2 cup dry red wine, a couple of glugs
- 1/2 cup beef stock
- 1 28-ounce can crushed tomatoes
- 1 1/2 cups part-skim ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus some to pass at the table
- 1 cup fresh basil, about 20 leaves
Method
- Bring a large pot of water to a boil for the pasta.
- Salt the water and cook the pasta to al dente.
- Heads up: you will need a ladle of the starchy cooking water to help form the sauce before you drain the pasta.
- Heat a deep nonstick skillet over medium-high heat.
- Add the EVOO, then the meat.
- Break it up into small bits and cook for 4 to 5 minutes, or until the meat has good color to it.
- Add the onions, garlic, and red pepper flakes and season them with salt, pepper, the allspice, and the Worcestershire sauce.
- Cook for another 5 minutes, deglaze the meat and onions with the red wine, cook off a minute, then stir the stock into the meat.
- Stir in the tomatoes and bring it to a bubble.
- Reduce the heat to medium low and simmer for 5 minutes.
- Place the ricotta cheese in the bottom of a shallow bowl.
- Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine them.
- Add a couple of handfuls of grated Parm cheese to the ricotta and mix it in.
- Drain the pasta.
- Toss the hot pasta with the cheeses.
- Add half of the thick meat sauce to the pasta bowl and toss again to combine.
- Tear or shred the basil and add it to the meat and pasta, then toss them again.
- Taste it to adjust the salt and pepper.
- Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parm to pass at the table.
