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Pasta Rustica Recipe

Ingredients

How to make it

  • 1 Chop the pancetta and salami in a food processor until ground to a paste. Add the carrot and celery and continue to process until uniform. Sauté the mixture in a pot over medium heat until the fat begins to render and a fond forms on the bottom.
  • 2 Add the tomato paste and continue to cook until beginning to brown, 1-2 min. Stir in 2 c water, scraping up the fond.
  • 3 Pulse the onions in the same food processor (do not clean out the bowl) until chopped but not puréed, about 8-10 pulses. Add to the pot along with half the wine and half the spices, and stir to combine.
  • 4 Add the beef and stir to cover; season to taste. Simmer, uncovered, over very low heat for at least 3 hrs. To finish, stir in remaining wine and spices, and adjust seasoning.
  • 6 Cook the pasta according to directions. Drain and stir into the beef mixture until well combined, and add up to 1 c pasta water as needed. Serve topped with pecorino cheese.

People Who Like This Dish 3
Reviews & Comments 2

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  • souponaut 8 years ago
    When I say "simmer," I mean just a bare boil with few bubbles. Yes, a vigorous boil will lose liquid quickly but you can maintain a low simmer for hours without going dry.
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  • elgourmand2 8 years ago
    I have to think about this. I like the flavor combo but seems like cooking, uncovered for three hours is going to cook out all the liquid and burn the dish. There isn't a lot of liquid to start with. Advise please. Thanks. RJ
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souponaut Denton, Texas

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