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 article Bamonte’s.
- 1⁄4 cup olive oil
- 6 cloves garlic, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 small yellow onion, finely chopped
- 1⁄2 tsp. crushed red chile flakes
- 1⁄2 lb. ground veal
- 1⁄4 lb. ground pork
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. tomato paste
- 1⁄2 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
- 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.
- 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 1⁄2 cup pasta water. Toss pasta with sauce and reserved water. Serve with grated Parmesan.