Ingredients
Scale
- 1/3 cup olive oil
- 1/2 cup carrots, thinly sliced
- 1 large yellow onion, chopped
- 3 plump garlic cloves, finely chopped
- 4 oz. chopped pancetta
- 12 oz. ground beef
- 28 oz. Redpack Crushed Tomatoes
- 28 oz. Redpack Diced Tomatoes
- 1/4 cup dry red wine
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 2 tsp. kosher salt
- 1 tsp. cracked black pepper
- 1 tsp. red pepper flakes
- 1 lb. Pappardelle
- 1/3 cup freshly grated Parmigianno-Reggiano cheese
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add carrots and onion and sauté until soft.
- Add pancetta and garlic, sauté until meat is crisp.
- Add beef and cook until completely browned through.
- Add tomatoes, wine, fresh herbs, salt, pepper and red pepper flakes and cook until sauce thickens.
- Cook pasta in a large pot of boiling salted water, until firm to the bite (al dente).
- Drain pasta and add sauce.
- Toss well to coat.
- Top with fresh Parmigianno-Reggiano.
- Serve immediately.