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2 lbs. macaroni
3/4 lb. grated Parmigiano-Reggiano
Sauce from a stew (ragù alla pugliese)
Broth
1 lb. (1 cup) butter, melted
Cook the macaroni in lightly salted boiling water for 30 minutes. Drain
and dress the macaroni with the cheese, spreading over some stew and
broth. Add the butter. While still warm bring the macaroni to the
table.
Puglian Meat Sauce
Ragù alla pugliese
For 12 persons
Use this sauce on pasta (it is especially well suited to orechiette),
adding the pieces of meat that did not come apart during the long
cooking and some good grated pecorino.
1 medium onion, finely sliced
2 garlic cloves
Extra-virgin olive oil
9 oz. pancetta, minced
1/2 cup white wine
9 oz. beef, in 1- to 1 1/2-inch cubes
8 oz. lamb, in 1- to 1 1/2-inch cubes
4 cups tomato purée
6 tbsp. tomato paste
Pinch chili pepper flakes
Meat of 1/2 chicken, in 1- to 1 1/2-inch cubes
4 pieces of sausage, in 1- to 1 1/2-inch cubes
Grated pecorino
Salt
Put the onion and garlic in a covered pot with 1/2 cup water and 1/4 cup
olive oil. Cook at very low heat, stirring frequently to keep the onion
from sticking to the pot.
When the onion is caramelized add the pancetta and raise the heat to
medium.
When the pancetta has begun to brown add 1/4 cup wine and reduce the
heat to very low. Cover and simmer 30 minutes.
Add the beef, lamb, the remaining wine, tomato purée, tomato paste,
chili pepper, and salt. Continue cooking very slowly, always with the
pot covered, for about 3 hours, or until the meats are well cooked and
the pork far has dissolved in the tomato sauce.
During the last 45 minutes of cooking add the chicken and sausage.
Serve over pasta sprinkled with pecorino.
3/4 lb. grated Parmigiano-Reggiano
Sauce from a stew (ragù alla pugliese)
Broth
1 lb. (1 cup) butter, melted
Cook the macaroni in lightly salted boiling water for 30 minutes. Drain
and dress the macaroni with the cheese, spreading over some stew and
broth. Add the butter. While still warm bring the macaroni to the
table.
Puglian Meat Sauce
Ragù alla pugliese
For 12 persons
Use this sauce on pasta (it is especially well suited to orechiette),
adding the pieces of meat that did not come apart during the long
cooking and some good grated pecorino.
1 medium onion, finely sliced
2 garlic cloves
Extra-virgin olive oil
9 oz. pancetta, minced
1/2 cup white wine
9 oz. beef, in 1- to 1 1/2-inch cubes
8 oz. lamb, in 1- to 1 1/2-inch cubes
4 cups tomato purée
6 tbsp. tomato paste
Pinch chili pepper flakes
Meat of 1/2 chicken, in 1- to 1 1/2-inch cubes
4 pieces of sausage, in 1- to 1 1/2-inch cubes
Grated pecorino
Salt
Put the onion and garlic in a covered pot with 1/2 cup water and 1/4 cup
olive oil. Cook at very low heat, stirring frequently to keep the onion
from sticking to the pot.
When the onion is caramelized add the pancetta and raise the heat to
medium.
When the pancetta has begun to brown add 1/4 cup wine and reduce the
heat to very low. Cover and simmer 30 minutes.
Add the beef, lamb, the remaining wine, tomato purée, tomato paste,
chili pepper, and salt. Continue cooking very slowly, always with the
pot covered, for about 3 hours, or until the meats are well cooked and
the pork far has dissolved in the tomato sauce.
During the last 45 minutes of cooking add the chicken and sausage.
Serve over pasta sprinkled with pecorino.
