pat's Recipe

Perciatelli with Meat Sauce and Fontina

Category: PASTA

1 tablespoon(s) cooking oil
1 onion, chopped
1 pound(s) ground beef
1/2 cup(s) red wine
1 1/2 cup(s) canned crushed tomatoes in thick puree (one 16-ounce can)
1 teaspoon(s) dried oregano
2 1/4 teaspoon(s) salt
3/4 teaspoon(s) fresh-ground black pepper
1/2 pound(s) perciatelli
1/2 teaspoon(s) red-wine vinegar
2 ounce(s) Fontina cheese, grated
1/3 cup(s) grated Parmesan cheese, plus more for serving
1/4 cup(s) chopped fresh parsley

Directions

In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan and parsley. Serve with additional Parmesan.
Serves 4.