A favorite recipe of Api
taken from “The Way We Eat”. NYTimes Magazine
Adapted from a recipe by Marco Canora, the chef at Hearth, Insieme and Terroir in Manhattan
This recipe takes at least 4 hours to cook !
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 1/4 cups finely chopped onions cup finely chopped celery
1/4 cup finely chopped carrots
Salt and freshly ground black pepper
1 clove garlic, minced
1 pound ground beef or veal
1/3 pound pancetta, finely chopped
1 1/3 cups tomato paste
1 1/2 cups whole milk
2 cups red wine
2 2/3 cups whole canned tomatoes, drained of juices and torn
4 cups meat stock
Rotini or pappardelle, cooked al dente
1. Combine the butter and olive oil in a large, heavy saucepan set over medium heat. When hot, add the onions, celery and carrots, season with salt and pepper and cook, stirring frequently, until the vegetables start to brighten in color, about 20 minutes.
2. Add the garlic
3. Just before it starts to brown, add the beef and pancetta.
4. Season with salt and pepper.
5. Cook, stirring occasionally, until the meat is thoroughly browned, about 25 minutes.
6. Stir in the tomato paste and cook for 5 minutes.
7. Add the milk and cook at a lively simmer until the milk is absorbed, 10 to 15 minutes.
8. Add the wine and simmer until the pan is almost dry.
9. Stir in the tomatoes and the stock, scraping the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3 hours, stirring occasionally. Skim the fat off the surface.
10. Toss with al dente rotini or pappardelle and serve with grated Parmesan.
Bon Appetite !