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Ingredients
- 1 lb 93 % lean ground beef
- 2 TB water
- 1/4 tsp baking soda
- s & p
- 4 c beef broth
- 6 oz pancetta, chopped coarse
- 1 celery rib, chopped coarse
- 1 TB unsalted butter
- 1 TB olive oil
- 1 onion chopped coarse
- 1 large carrot, chopped coarse
- 3 TB tomato paste
- 2 c dry red wine
- 1 oz parmesan, grated (1/2 cup)
- 1 lb pasta
Details
Servings 4
Preparation time 40mins
Cooking time 75mins
Preparation
Step 1
1. Toss beef with water, baking soda and 1/4 tsp pepper in bowl until thoroughly combined. Set aside.
2. Bring broth to boil over high heat in large pot and cook until reduced to 2 cups, about 15 minutes
3. Pulse pancetta in food processor until finely chopped. Add onion, carrot and celery and pulse until finely chopped and paste-like consistency
4. Heat butter and oil in large Dutch oven over med-hi heat until shimmering. Add pancetta-vege mixture and 1/4 tsp pepper and cook until liquid evaporate, stirring occasionally, about 8 minutes. Spread mixture in even layer in bottom of pot and continue to cook, stirring every couple of minutes, until very dark browned bits form on the bottom of the pot, 7 - 12 minutes longer. Stire in tomato paste and cook until paste is rust-colored and bottom of pot is dark brown, 1-2 minutes.
5. Reduce heat to medium, add beef and cook, using wooden spoon to break meat into pieces no larger than 1/4 inch, until beef has just lost its raw pink color, 4-7 minutes. Stire in wine, scraping up any browned bits, and bring to simmer. Cook until wine has evaporated and sauce has thickened about 5 minutes. stire in broth and Parmesan. Return sauce to simmer; cover, reduce heat to low, and simmer for 30 minutes(sauce will look thin). Remove from heat and season with s & p to taste.
6. Rinse pot that held the broth. While sauce simmers, bring 4 qts water to boil. Add pasta and 1 tB salt; cook till al dente. Reserve 1/4 c cooking water then drain pasta. Add pasta to pot with sauce and toss to combine. Adjust sauce consistency with reserved cooking water as needed. Transfer to platter or bowls and serve.
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