Con Poulos
Active Time
25 Mins
Total Time
2 Hours 20 Mins

At Eataly's pasta and pizza counter, Mario Batali's team serves three different pasta shapes with a choice of about five different sauces ("made by some crazy dudes," says Batali). For the first time ever, he's going to let his customers match the sauce with the pasta shape. This sauce, an ever-so-slightly creamy ragù made with ground beef, pancetta and ham, is flavored with tomato paste instead of canned tomatoes.

How to Make It

Step 1

In a large enameled cast-iron casserole, heat the olive oil. Add the carrot, celery, onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the pancetta and ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust-colored, about 10 minutes.

Step 2

Add the diced ham, milk, white wine and water to the casserole and simmer the ragù over moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour and 15 minutes. Season the ragù with salt and pepper.

Step 3

In a large pot of boiling salted water, cook the fusilli, stirring often, until al dente. Drain the fusilli and add it to the sauce. Stir well to coat the pasta. Transfer the pasta to shallow bowls and serve right away, passing grated pecorino at the table.

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Ratings & Reviews

SMDunn99's Review

December 08, 2013
I'm not a good cook but I love great food. I love to read Food & Wine and Cooking Light. I then cook exactly according to the recipe. This one looked tasty and easy, so I tried it. It was fantastic! Even I could not mess it up, and I've cooked it five or six times now. Best of all, my kids love it too and it is simple enough that they can do it themselves with just a little supervision. Thank you, Mario, for this recipe!