Anelletti with Winter Tomato Sauce
- 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
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.