A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York. This recipe first appeared in our Jan/Feb 2013 issue along with Greg Ferro's Saveur article Bamonte's.
Enlarge Image Credit: Todd ColemanSERVES 68
INGREDIENTS¼ cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
½ tsp. crushed red chile flakes
½ lb. ground veal
¼ lb. ground pork
Kosher salt and freshly ground black pepper, to taste
2 tbsp. tomato paste
½ cup dry red wine
1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 lb. dried penne rigate or ziti
Grated Parmesan, for serving
INSTRUCTIONS1. Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes. Add veal, pork, salt and pepper; cook, stirring and breaking up meat, until meat is browned, about 8 minutes. Add tomato paste and cook, stirring, until browned, about 2 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.
2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 8 minutes. Drain, reserving ½ cup pasta water. Toss pasta with sauce and reserved water. Serve with grated Parmesan.