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Ingredients
¼ cup minced pancetta
1 white onion, peeled and minced
2 large carrots, peeled and minced
2 stalks celery, minced
1 teaspoon tomato paste
½ cup white wine
1 bay leaf
10 plum tomatoes, roughly chopped
½ teaspoon salt
1 teaspoon freshly ground pepper
1 ½ pounds bucatini pasta
2 teaspoons minced rosemary leaves
½ cup grated ricotta salata cheese
Nutritional analysis per serving (4 servings)
142 grams carbs; 21 milligrams cholesterol; 811 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 9 grams fiber; 524 milligrams sodium; 29 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fry the pancetta in a large, heavy skillet over medium heat until golden, about 5 minutes. Add the onion and cook until translucent, about 5 minutes. Add the carrots and celery and cook for 5 minutes. Add the tomato paste, wine, bay leaf and tomatoes. Cover and simmer for 25 minutes, until the vegetables are very soft. Pass the sauce through a food mill. Season to taste with salt and pepper.
- Step 2
Cook the pasta in salted water until tender. Toss with the sauce. Add the rosemary and serve with grated ricotta salata, or aged sheep cheese.
Private Notes