Saturday Beefcake: Sweet Pasta




Maccheroni Dolci



Virgin Olive Oil, three tablespoons
Onion, one large, chopped
Garlic, two cloves, minced
Pancetta or bacon one quarter pound/125 grams, chopped
Veal, ground 500 grams/one pound
Tomatoes, peeled 500 grams/one pound, blanched, chopped
Salt and Pepper to taste
Ricotta, half pound, made smooth, pushed through a sieve
Honey, three tablespoons [or pure maple syrup and lemon juice]
Pasta 500 grams/one pound [fusilli]
Option: crushed peperoncino




1. Sauté the onion in the oil until caramelized and sweet.
2. Add garlic, sauté until aromatic.
3. Add veal along with bacon.
4. Add the tomatoes, salt and pepper.
5. Cook over low heat for 45 minutes.
6. Finally add the ricotta and honey [or maple syrup] and then toss with cooked pasta. Cook ans stir until well blended.
7. Sometimes helps to mix in the water from cooking the pasta into the ricotta to make it more workable.
8. If using the peperoncino option, sprinkle to taste on top at last minute.

[serves 6 to 8]

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