Perciatelli with Meat Sauce and Fontina

Perciatelli with Meat Sauce and Fontina
Photo by © Melanie Acevedo

Ingredients

  • 2 ounces Fontina cheese, grated
  • 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
  • + 6 more ingredients
    • 1 onion, chopped
    • 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

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...

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