Categories: Pasta
Ingredients
- 1 lb. paccheri or rigatoni
- 2 tbsp. olive oil
- 1/4 lb. pancetta, finely chopped
- 1/2 small onion, finely chopped
- 3 garlic cloves, chopped or grated
- 1/2 lb. hot Italian sausage, casings removed
- 1/2 lb. ground beef
- Pepper
- 1 tsp fennel seeds
- 1 tsp ground or dried sage
- 1/2 cup red wine
- 14.5 oz. can crushed or diced tomatoes
- 1 cup beef stock
- Grated Parmigiano-Reggiano, for tossing and serving
- Olive oil, for drizzling
Directions
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Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the cooking water, then drain.
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Meanwhile, in a large skillet or saucepot, heat the olive oil over medium-high. Add the pancetta and cook, stirring often, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Add the sausage and beef; season with salt, pepper, fennel seeds, and sage. Cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned and cooked through, 5-7 minutes. Add the wine and cook until absorbed, just a minute or two. Add the tomatoes and stock and simmer, stirring occasionally, until the sauce thickens, 10-15 minutes.
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Toss the pasta with the sauce, cooking water, and a fat handful of cheese. Drizzle with olive oil to taste. Serve and pass more cheese at the table.