Name: Perciatelli with Meat Sauce and Fontina
Yield: 4
Ingredients: 1 tbsp. Cooking oil -; 1 onion -; 1 lb. ground beef -; 1/2 c. red wine -; 1 1/2 c. canned crushed tomatoes in thick puree (one 16-ounce can) -; 1 tsp. dried oregano -; 2 1/4 tsp. salt -; 3/4 tsp. fresh-ground black pepper -; 1/2 lb. perciatelli -; 1/2 tsp. red-wine vinegar -; 2 oz. Fontina cheese -; c. grated Parmesan cheese -; 1/4 c. chopped fresh parsley -

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Ingredients for - Perciatelli with Meat Sauce and Fontina

1. 1 tbsp. Cooking oil -

2. 1 onion -

3. 1 lb. ground beef -

4. 1/2 c. red wine -

5. 1 1/2 c. canned crushed tomatoes in thick puree (one 16-ounce can) -

6. 1 tsp. dried oregano -

7. 2 1/4 tsp. salt -

8. 3/4 tsp. fresh-ground black pepper -

9. 1/2 lb. perciatelli -

10. 1/2 tsp. red-wine vinegar -

11. 2 oz. Fontina cheese -

12. c. grated Parmesan cheese -

13. 1/4 c. chopped fresh parsley -

How to cook deliciously - Perciatelli with Meat Sauce and Fontina

1. Stage

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. Stage

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. Stage

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.