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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 8 |
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Directions: Heat olive oil in heavy large pot over medium-high heat. Add pancetta and
saut until brown and crisp. Using slotted spoon, transfer pancetta to
bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in
pot; saut until brown, about 7 minutes. Transfer to bowl with pancetta.
Repeat with remaining pork. Add sausage to same pot. Saut until no longer
pink, breaking up with back of fork, about 5 minutes. Add onions, carrots,
celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to
medium-low; saut until vegetables are tender, about 10 minutes. Add wine
and bring to boil, scrapin
g up browned bits. Add pancetta and pork with any
accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and
cook until pork is very tender, adjusting heat as needed to maintain gentle
simmer and stirring occasionally, about 2 hours.
Uncover pot; tilt to 1 side and spoon off fat from surface of rag. Gently
press pork pieces with back of fork to break up meat coarsely. Season rag
to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm
over low heat before continuing.)
Preheat oven to 400F. Butter 15x10x2-inch glass baking dish or other
4-quart baking dish. Cook pasta in large pot of boiling salted water until
tender but still firm to bite, stirring occasionally. Drain pasta; mix into
rag. Season mixture to taste with salt and pepper; transfer to prepared
dish. Sprinkle both cheeses over. Bake until heated through and golden,
about 20 minutes.
*Pancetta (Italian bacon cured in salt) is available at Italian markets and
in the refrigerated deli case of many supermarkets.
Contributor: Bon Appetit February 2004 p 76
| Ingredients:
2 Tablespoon(s) olive oil
4 Ounce(s) pancetta; thinly sliced, chopped
2 Pound(s) pork shoulder (boston butt); cut into 1 1/4 inch cubes
1 Pound(s) italian hot sausage; casings removed
2 Cup(s) onion; chopped
3/4 carrot; chopped
3/4 celery; chopped
6 thyme sprigs
6 Teaspoon(s) garlic; chopped
2 bay leaf
1/2 Teaspoon(s) crushed red pepper flakes
2 Cup(s) dry red wine
1 28 oz can chopped tomatoes; juice reserved
1 1/4 Pound(s) ziti pasta
2 Cup(s) mozzarella cheese; grated
8 Tablespoon(s) parmesan cheese; grated |
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