Easy and Fast!

Por Sip and Feast · 50 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a large heavy pot over medium heat, add the pancetta and cook 7 to 10 minutes until most of the fat has rendered.
2. Add the sausage and cook 7 to 10 minutes, breaking it up, until browned. Remove the sausage and pancetta with a slotted spoon, leaving the fat in the pot.
3. Add the onion, celery, carrot and a pinch of salt and cook 15 minutes until very soft, lowering the heat or adding a splash of water if it starts to burn. Return the sausage and pancetta, add the tomato paste and cook 3 minutes, stirring.
4. Add the red wine, turn the heat to high and scrape the bottom of the pan. Once boiling, add the crushed tomatoes and stir. Bring to a boil, then reduce and simmer 45 minutes with the lid slightly ajar.
5. Meanwhile, boil salted water and cook the mafaldine to 1 minute less than al dente.
6. Taste the ragu, add Calabrian chili paste to taste if desired, and season with salt as needed.
7. Add half the ragu to a large pan over medium heat, add the drained pasta and toss. Add a splash of reserved pasta water if needed. When the pasta is al dente, remove from heat, stir in the grated Pecorino Romano and mix well, adding more ragu and pasta water as needed.

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