- 1⁄4 cup extra virgin olive oil
- 1 medium Spanish onion, cut into 1⁄4-inch dice
- 1 medium carrot, peeled and finely chopped
- 2 garlic cloves, thinly sliced
- 1 celery stalk, cut into 1⁄4-inch dice
- 4 fresh sage leaves
- 1 cup dry red wine, preferably Nero d’Avola
- 2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
- 2 cups leftover meat (only) from Veal Shoulder Farsumagru, chopped in a food processor until the texture of breadcrumbs (or use any roasted or braised meat leftovers or even cooked turkey breast)
- 2 tablespoons salt
- 11⁄2 pounds ziti rigati
- 1 cup freshly grated Parmigiano-Reggiano
In a 14-inch sauté pan, heat the oil over medium-high heat. Add the onions, carrots, garlic, celery, and sage, and cook over low heat until softened, 7 to 9 minutes. Add the wine, tomato sauce, and meat, and bring to a boil. Lower the heat and simmer for 20 minutes, until the liquid is almost gone.
Bring 8 quarts of water to a boil in a pasta pot, and add the salt.
Drop the ziti into the boiling water and cook for 1 minute less than the package instructions indicate. Just before it is done, carefully ladle 1⁄2 cup of the cooking water into the pan containing the ragu.
Drain the pasta in a colander, and add it to the sauté pan. Toss it with the sauce over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with a bowl of the grated cheese on the side.
Serves 8 to 10 as a first course, 6 as a main
- Pasta, Main Dishes