Perciatelli with Meat Sauce and Fontina

Ingredients

• ½ pound perciatelli
• 2 ¼ teaspoons salt
• ½ teaspoon red-wine vinegar
• 1 pound ground beef
• ¼ cup chopped fresh parsley
• ½ cup red wine
• 1 onion, chopped
• + 6 more ingredients
• • ¹/₃ cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried oregano
  • ¾ teaspoon fresh-ground black pepper
  • 1 ½ cups canned crushed tomatoes in thick puree (one 16-ounce can)
  • 1 tablespoon cooking oil
  • 2 ounces Fontina cheese, grated

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 t...

View full recipe at My Recipes