Perciatelli with Meat Sauce and Fontina

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