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Anelletti with Winter Tomato Sauce

Anelletti with Winter Tomato Sauce

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6 Serves 4 to 6.


  • 2 cans (each 28 oz.) whole peeled tomatoes
  • 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 garlic clove, minced
  • 3 oz. finely ground beef
  • 3 oz. finely ground veal
  • 3 oz. finely ground pork
  • Salt and freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1 bag (17.5 oz.) anelletti pasta
  • 2 Tbs. chopped fresh flat-leaf parsley or 10
      fresh basil leaves, coarsely chopped
  • 1 cup freshly grated Parmigiano-Reggiano


Place the tomatoes and juices from 1 can of tomatoes in a tomato press and process according to the manufacturer's instructions. Remove the tomatoes from the remaining can and add the juices from the can to the pureed tomatoes. Squeeze the seeds from the whole tomatoes into a fine-mesh sieve set over a bowl to catch the juices. Discard the seeds. Coarsely chop the tomatoes and add them to the pureed tomatoes along with the strained juices. Set aside.

In a large sauté pan over medium heat, warm the olive oil. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the ground beef, veal and pork, stirring with a wooden spoon to break up any large pieces. Cook, stirring occasionally, until the liquid has evaporated, 7 to 10 minutes. Add the pureed and chopped tomatoes, reduce the heat to medium-low and cook, stirring occasionally, until reduced by half, about 30 minutes. Season with salt, pepper and nutmeg and keep warm over low heat.

Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and return to a boil, stirring as needed. Cook until the pasta is tender, about 25 minutes. Drain the pasta and place in a large serving bowl. Pour the sauce over the pasta and toss to coat. Sprinkle with the parsley and serve immediately. Pass the cheese at the table.
Serves 4 to 6.
Williams-Sonoma Kitchen.