Dried Pasta Is BetterAugust 25, 2022
The Ultimate Left-Over Pasta Recipe “Pasta Pizza”August 25, 2022
- 1 bag (15oz) Vera Pasta’s Rigatoni pasta
- 4oz pancetta, cut into small cubes
- 2 lbs. beef chuck, cut into 2-inch chunks or any cheaper cut
- 3 medium white onions, sliced
- 2 cups dry white wine (chardonnay)
- 2 cloves of fresh garlic, chopped
- 4 thyme sprigs, wrapped in twine for easy removal
- ½ cup Pecorino Romano, split into two small bowls
- Salt and freshly ground pepper, as needed
- In a large, deep heavy saucepan, cook pancetta over medium heat until it starts to render its fat and brown lightly, about 2 to 3 minutes.
- Add beef chuck, season with salt and pepper, and brown meat on all sides.
- To the meat, add onions. Season again with salt and pepper to taste, and cook until the onions are translucent and just starting to soften, but not brown.
- Add white wine and cook down until it has reduced by half.
- Add thyme sprigs, cover with a lid, and allow it to simmer gently over medium-low heat for 3 hours, stirring occasionally as it cooks.
- Bring a large pot of water to a boil for the pasta. Salt water, and cook pasta according to package instructions. Before draining, reserve about 1 cup of the starchy pasta cooking water.
- Add drained pasta to saucepan and toss to coat evenly, cooking for an additional 1 to 2 minutes. Add reserved pasta cooking water as needed to thicken the sauce while stirring. Remove from heat and add the Pecorino Romano, reserving some Pecorino for serving.
- Plate and serve with the reserved Pecorino cheese on top.