The rich tomato sauce, enhanced by veal, beef and pork, adds a superb flavor to the pasta, creating one extraordinary dish.

Anelletti with Winter Tomato Sauce
 
Author:
Recipe type: Pasta
Serves: 4 to 6
Ingredients
  • 2 cans whole peeled tomatoes (28 ounces each)
  • 2 Tablespoons extra-virgin olive oil
  • 1 small yellow onion; chopped
  • 1 garlic clove; minced
  • 3 ounces finely-ground beef
  • 3 ounces finely-ground veal
  • 3 ounces finely-ground pork
  • salt, to taste
  • freshly-ground black pepper, to taste
  • freshly-grated nutmeg, to taste
  • 1 bag anelletti pasta (17.5 ounces)
  • 2 Tablespoons chopped fresh flat-leaf parsley (or 10 fresh basil leaves)
  • 1 Cup freshly-grated Parmigiano-Reggiano
Instructions
  1. Place the tomatoes and juices from 1 can of tomatoes in a tomato press and process according to the manufacturer's instructions. Remove the tomatoes from the remaining can and add the juices from the can to the pureed tomatoes. Squeeze the seeds from the whole tomatoes into a fine-mesh sieve set over a bowl to catch the juices. Discard the seeds. Coarsely chop the tomatoes and add them to the pureed tomatoes along with the strained juices. Set aside.
  2. In a large saute pan over medium heat, warm the olive oil. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the ground beef, veal and pork, stirring with a wooden spoon to break up any large pieces. Cook, stirring occasionally, until the liquid has evaporated, 7 to 10 minutes. Add the pureed and chopped tomatoes, reduce the heat to medium-low and cook, stirring occasionally, until reduced by half, about 30 minutes. Season with salt, pepper and nutmeg and keep warm over low heat.
  3. Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and return to a boil, stirring as needed. Cook until the pasta is tender, about 25 minutes.
  4. Drain the pasta and place in a large serving bowl. Pour the sauce over the pasta and toss to coat. Sprinkle with the parsley and serve immediately.
Notes
Per Serving (excluding unknown items): 47 Calories; 5g Fat (83.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

NOTES : Recipe from the Williams-Sonoma Kitchen

Pass the cheese at the table.

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