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Penne pasta with Meat Sauce ( al ragù)

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(Recipe ID: 110)

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Serves 4-6

Preparation time: 30 minutes; Cook time: 1 hours

Source: Vito De Carolis

Penne rigate pasta with traditional Italian meat sauce


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  • 1 pound “Penne rigate pasta” *
  • 12 ounces Fresh ground beef
  • 4 ounces Pancetta

    3 to 4 slices of 1/4 inch thick American style bacon may be substituted

  • 1.1 pounds Roma fresh tomatoes
  • 2 Tablespoons Soffritto Italiano Herb Mix *
  • 2 2/3 cups Water
  • 2 2/3 cups Dry white wine
  • 1 Tablespoon Asì – aceto di Barolo *
  • 4 Tablespoons Extra Virgin Olive Oil *
  • Parmesan cheese to taste
  • 2 ounces Coarse Salt (for cooking the pasta) *
  • 2 pinches Fine sea salt for seasoning the meat sauce *


  1. Wash and thoroughly clean the “Roma” tomatoes and cut them into ½ inch cubes.
  2. In a sauce pan add the extra virgin olive oil, warm up and then add the “Soffritto Italiano” . Fry for a few minutes and then add 2/3 cup of water, cook for ten minutes at low temperature. Add the ground beef and the coarsely chopped Pancetta in a sauce pan with the “Soffritto Italiano” and fry at low temperature until the meat is browned,
  3. To the browned meat add the dry white wine and the “Asì – aceto di Barolo” cook for five minutes at low temperature than add the “Roma” tomatoes and 2 cups of water. Cook the ragù sauce for 30 minutes, covered, at low temperature. Stir occasionally, if the ragù becomes too thick just add water
  4. After 30 minutes, in a large pot bring 1.5 gallons of water to boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. Lower the heat and cook the pasta until it is “al dente”, 13 to 15 minutes. Stir occasionally with a wooden spoon.
  5. When pasta is cooked, drain it and put it in a large bowl, gently fold the “ragù” sauce into the pasta, add the grated Parmesan cheese, mix and serve.


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