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Ingredientes
- 1Â 1/2 ounce pancetta
- 1 ounce salami
- 1 ounce prosciutto
- 1/4 c. extra-virgin extra virgin olive oil
- 2 lb top round of beef tied at regular
- Â Â intervals with butcher"s twine
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 lrg Spanish onions thinly sliced
- 3 med carrots coarsely minced
- 2 x celery ribs coarsely minced
- 1 can tomatoes - (16 ounce) crushed, and
- Â Â their juices
- 1/2 tsp salt
- 1Â 1/4 c. dry white wine
- 2 lb mezzani
Direcciones
- Mince the pancetta, salami and prosciutto together to create a paste. In a large, heavy-bottomed pot, heat the extra virgin olive oil and add in the pork paste. Cook over medium heat to soften but not color. Add in the beef and brown well on all sides so which a deep brown crust is formed. Remove the beef and set aside.
- To the same pan, add in the onions, carrots, and celery and cook 1 to 2 min, to soften but not brown. Add in the tomatoes, 1/2 tsp. salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
- Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hrs or possibly till the meat is fork-tender. Remove the meat from the pan and allow to rest 15 min before serving.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the mezzani according to package directions, till tender yet al dente. Drain the pasta and add in it to the pan with the meat sauce. Toss over high heat 1 minute to coat the pasta. Serve the pasta first, then the meat.
- This recipe yields 8 pasta servings, 8 meat servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 8 servings | |
| Calories 445 | |
| Calories from Fat 74 | 17% |
| Total Fat 8.32g | 10% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 370mg | 15% |
| Potassium 375mg | 11% |
| Total Carbs 87.5g | 23% |
| Dietary Fiber 2.8g | 9% |
| Sugars 29.44g | 20% |
| Protein 3.52g | 6% |
