Bucatini Ravello

Name: Bucatini Ravello
Ingredients: 1/4 cup minced pancetta; 1 white onion, peeled and minced; 2 large carrots, peeled and minced; 2 stalks celery, minced; 1 teaspoon tomato paste; 1/2 cup white wine; 1 bay leaf; 10 plum tomatoes, roughly chopped; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 1/2 pounds bucatini pasta; 2 teaspoons minced rosemary leaves; 1/2 cup grated ricotta salata cheese

13 ingredients

10 steps

Ingredients

1/4 cup minced pancetta
1 white onion, peeled and minced
2 large carrots, peeled and minced
2 stalks celery, minced
1 teaspoon tomato paste
1/2 cup white wine
1 bay leaf
10 plum tomatoes, roughly chopped
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 1/2 pounds bucatini pasta
2 teaspoons minced rosemary leaves
1/2 cup grated ricotta salata cheese

Directions

1

Fry the pancetta in a large, heavy skillet over medium heat until golden, about 5 minutes.
2

Add the onion and cook until translucent, about 5 minutes.
3

Add the carrots and celery and cook for 5 minutes.
4

Add the tomato paste, wine, bay leaf and tomatoes.
5

Cover and simmer for 25 minutes, until the vegetables are very soft.
6

Pass the sauce through a food mill.
7

Season to taste with salt and pepper.
8

Cook the pasta in salted water until tender.
9

Toss with the sauce.
10

Add the rosemary and serve with grated ricotta salata, or aged sheep cheese.