Perciatelli with Meat Sauce and Fontina

Ingredients

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

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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