This hearty traditional meat sauce gets great flavors from a combination of three meats, fresh herbs and sun-ripened tomatoes.
3 pounds Barilla Campanelle
1/4 cup extra virgin olive oil
3 cloves garlic
6 sage leaves
2 sprigs rosemary
12 ounces ground chuck
12 ounces lean ground lamb
3/4 cup chianti
6 pounds plum tomatoes, blanched, peeled, seeded and chopped
1 1/2 quarts water
1 tablespoon tomato paste
kosher salt and pepper
12 ounces Tuscan pecorino romano cheese shavings
3 tablespoons loosely packed chopped Italian parsley
extra virgin olive oil for drizzling
- Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 minute less than directed on package.
- Meanwhile, heat oil in large rondeau on low heat. Add onions, garlic cloves and herbs; sweat 10 minutes or until translucent.
- Increase heat to medium-high. Add ground meats; cook 8-10 minutes stirring frequently while breaking up large chunks with spoon into smaller pieces. Deglaze pot with wine; reduce until most liquid is evaporated. Discard rosemary sprigs and garlic cloves.
- Add tomatoes, water and tomato paste. Simmer mixture 40-45 minutes until most liquid is evaporated. Season to taste with salt and pepper.
- Batch toss pasta and sauce in skillet on medium heat until coated. Garnish with cheese, parsley and olive oil immediately before serving.