Yield
4

Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.

How to Make It

Step 1

In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.

Step 2

In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.

Step 3

Wine Recommendation: The meatiness of this dish and the acidity of the tomatoes make a Sangiovese-grape-based wine ideal. Look for a Chianti Classico or a Rosso de Montalcino from the Tuscan region of Italy.

Quick From Scratch Pasta

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Ratings & Reviews

marx005's Review

inthekitchen
August 31, 2010
This is my go to recipe for pasta. I use spaghetti noodles because they are easier to find. Not too difficult to make or time consuming. I add mine to a crock pot to intensify flavor. Definitely worth putting in your dinner routine. Fontina can be pricey, so parmesan works just as good.

MichelleH29's Review

marx005
January 03, 2010
This recipe is really delicious! I had my doubts based on the short simmer time for the sauce, but it is really yummy! I made it exactly as stated, except I used Fontinella instead of Fontina, as that was the closest thing they had at the store, and dried parsley instead of fresh. I'm not sure why they tell you to cook the perciatelli for 15mn, when you should clearly follow the package directions for any pasta (mine said 11mn and it was perfectly 'al dente'). Hubby loved this, too, so we will definitely make this again. I used a Cabernet Sauvignon from Chile for the wine, which worked very well. I served it simply with some French bread from my breadmaker (and the wine, of course :) ) Highly recommend for a quick pasta meal (took me about 40mn, but that was because my meat wasn't quite thawed). Oh, one more thing: I drained my meat after cooking--it does not say to do this, but I can't imagine not draining all that grease (eww).