Perciatelli With Meat Sauce And Fontina Recipe

Name: Perciatelli With Meat Sauce And Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 1 onion, chopped; 1 pound ground beef; 1/2 cup red wine; 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can); 1 teaspoon dried oregano; 2 1/4 teaspoons salt; 3/4 teaspoon fresh-ground black pepper; 1/2 pound perciatelli; 1/2 teaspoon red-wine vinegar; 2 ounces Fontina cheese, grated; 1/3 cup grated Parmesan cheese, plus more for serving; 1/4 cup chopped fresh parsley

Servings: persons

1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
1/2 cup red wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 teaspoon dried oregano
2 1/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 pound perciatelli
1/2 teaspoon red-wine vinegar
2 ounces Fontina cheese, grated
1/3 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley

1
In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
2
In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.
3
Wine Recommendation: The meatiness of this dish and the acidity of the tomatoes make a Sangiovese-grape-based wine ideal. Look for a Chianti Classico or a Rosso de Montalcino from the Tuscan region of Italy.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1 onion, chopped, 1 pound ground beef, 1/2 cup red wine, and more.

Yes, Perciatelli With Meat Sauce And Fontina falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perciatelli With Meat Sauce And Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions