Categories: Pasta

Ingredients

• 1 lb. paccheri or rigatoni
• 2 tbsp. olive oil
• 1/4 lb. pancetta, finely chopped
• 1/2 small onion, finely chopped
• 3 garlic cloves, chopped or grated
• 1/2 lb. hot Italian sausage, casings removed
• 1/2 lb. ground beef
• Pepper
• 1 tsp fennel seeds
• 1 tsp ground or dried sage
• 1/2 cup red wine
• 14.5 oz. can crushed or diced tomatoes
• 1 cup beef stock
• Grated Parmigiano-Reggiano, for tossing and serving
• Olive oil, for drizzling

Directions

1. Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the cooking water, then drain.

2. Meanwhile, in a large skillet or saucepot, heat the olive oil over medium-high. Add the pancetta and cook, stirring often, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Add the sausage and beef; season with salt, pepper, fennel seeds, and sage. Cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned and cooked through, 5-7 minutes. Add the wine and cook until absorbed, just a minute or two. Add the tomatoes and stock and simmer, stirring occasionally, until the sauce thickens, 10-15 minutes.

3. Toss the pasta with the sauce, cooking water, and a fat handful of cheese. Drizzle with olive oil to taste. Serve and pass more cheese at the table.

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