AuthorHeather Erica von BargenDifficultyBeginnerThis recipe was inspired by one that I found in The Pasta Codex, a classic Italian book originally published in 1973. It was published in English in the United States in 2020. It's easy and fast to make and the anchovies add a umami flavor that pairs well with the pancetta and ground beef. Macerata, where this recipe comes from, is our provincial capital and is visible from Casa Pace e Gioia.
Put the past water on to heat to a boil.
In a Dutch oven, melt the butter with the pancetta.
Add the onion and celery and sauté until browned.
Then add the beef and cook, stirring frequently, until browned.
Pour in the wine and cook until evaporated.
Add the anchovies and continue to cook, stirring frequently, until they dissolve, then add the tomatoes.
Season with salt and pepper and cook over low heat until thickened and well combined.
Cook the pasta in salted boiling water, drain, and top with the sauce.
Serve the grated Parmigiano Reggiano on the side.
Buon Appetito!
Ingredients
Directions
Put the past water on to heat to a boil.
In a Dutch oven, melt the butter with the pancetta.
Add the onion and celery and sauté until browned.
Then add the beef and cook, stirring frequently, until browned.
Pour in the wine and cook until evaporated.
Add the anchovies and continue to cook, stirring frequently, until they dissolve, then add the tomatoes.
Season with salt and pepper and cook over low heat until thickened and well combined.
Cook the pasta in salted boiling water, drain, and top with the sauce.
Serve the grated Parmigiano Reggiano on the side.
Buon Appetito!
