Pasta with Salumi Bolognese
This recipe crafts a robust Salumi Bolognese, combining various cured meats, ground beef, and aromatic vegetables. Simmered in a rich tomato and red wine sauce, it's tossed with spaghetti and finished with butter and vinegar for a deep, complex flavor. An optional fresh ricotta garnish adds creaminess.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For simmering the bolognese sauce
- 1 Large Pot For cooking spaghetti
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Sturdy Spatula For stirring and scraping the pot
Ingredients
Main
- 4 ounces mixed salumi such as soppressata or finocchiona, chopped
- 1 tablespoon extra virgin olive oil plus more as needed
- 2 ounces country ham or prosciutto ends cut into small cubes
- 8 ounces ground beef chuck
- 1 ounce guanciale or pancetta cut into small cubes
- 2 tablespoons fennel seed
- 1 large pinch chile flakes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 cup diced onion
- 1/2 cup tomato paste
- 2 cups dry red wine
- 1 28-ounce can tomatoes (whole, peeled), crushed by hand
- 1 tablespoon dried oregano plus more for garnish
- 2 cups chicken stock
- 4 tablespoons butter cubed
- 2 tablespoons red wine vinegar
- 2 pounds dried spaghetti
- Chopped fresh parsley
- Fresh ricotta optional
Instructions
- Finely chop all salumi, country ham or prosciutto, and guanciale or pancetta; dice carrots, celery, and onion.
- In a large Dutch oven or heavy-bottomed pot, render the guanciale/pancetta over medium heat until crisp. Add chopped salumi, country ham/prosciutto, and ground beef chuck. Brown thoroughly, breaking up the meat. Drain excess fat if desired, leaving about 2 tablespoons.
- Stir in fennel seed and chile flakes, cooking for 30 seconds until fragrant. Add the diced carrots, celery, and onion; sauté until softened, about 5-7 minutes.
- Stir in the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and caramelizes.
- Pour in the red wine, scraping the bottom of the pot to deglaze and release all browned bits. Bring to a simmer and reduce the wine by half, about 5-7 minutes.
- Add the hand-crushed tomatoes, dried oregano, and chicken stock. Bring the sauce to a boil, then reduce heat to low, cover, and simmer for at least 30-45 minutes, stirring occasionally. For deeper flavor, simmer longer.
- While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the dried spaghetti and cook according to package directions until al dente.
- Just before serving, stir the cubed butter and red wine vinegar into the bolognese sauce until the butter is melted and incorporated.
- Using tongs, transfer the cooked spaghetti directly into the bolognese sauce. Toss vigorously to coat the pasta evenly, adding a splash or two of reserved pasta cooking water if needed to achieve a silky consistency.
- Serve immediately, garnished with chopped fresh parsley and an optional dollop of fresh ricotta.
Notes
1. Render the guanciale/pancetta and other cured meats slowly to extract maximum flavor from their fats, which forms the rich base of the sauce. Reserve some rendered fat for later if you prefer a leaner sauce. 2. Ensure meats are deeply browned (Maillard reaction) before adding vegetables; this develops immense savory depth. 3. Cook the tomato paste until it darkens, indicating caramelization and enhanced flavor. 4. Deglaze thoroughly with red wine, scraping up all the 'fond' from the pot's bottom. This is crucial for capturing all the concentrated flavors. 5. Simmer the bolognese slowly for at least 45 minutes, or ideally longer, to allow flavors to meld and deepen. 6. Finish the sauce with butter and red wine vinegar. The butter adds richness and gloss, while the vinegar brightens the heavy flavors, creating a more balanced and vibrant sauce.