Ingredients Jump to Instructions ↓

  1. Salt

  2. 1 pound Campanelle pasta

  3. 2 tablespoons extra-virgin olive oil

  4. 1/4 pound pancetta, a couple of thick slices, chopped

  5. 3/4 pound ground beef pork and veal mix or ground beef

  6. 1/2 large carrot, peeled and grated or finely chopped

  7. 1 small to medium onion, chopped

  8. 3 cloves garlic,

  9. 2 chopped or grated,

  10. 1 peeled

  11. 1/2 teaspoon allspice, a couple of pinches

  12. Freshly ground black pepper

  13. 1 bay leaf

  14. 3 tablespoons tomato paste

  15. 1/2 cup dry red wine

  16. 2 cups beef stock

  17. 3 tablespoons butter

  18. 3 tablespoons flour

  19. 2 cups milk

  20. Nutmeg, to taste

  21. 1/2 cup grated Parmigiano Reggiano, plus some to pass at table

  22. A handful fresh parsley leaves, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat large pot of water to a boil, salt water and cook pasta to al dente.

  2. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

  3. While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

  4. Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.


Send feedback