Macccheroni al Pomodoro e Rosmarino
3 tablespoons olive oil
4 tablespoons butter, diced
2 oz. bacon, finely chopped
2 garlic cloves, finely chopped
2 sprigs of rosemary, finely chopped
1/2 lb. ground beef
1 3/4 lb. canned plum tomatoes
1 cup beef stock
1/4 cup red wine
12 oz. macaroni
1 oz. Parmesan cheese, grated
salt and pepper
Heat the oil in a heavy pan with half the butter; add bacon, garlic and rosemary, and cook over medium heat until golden. Add the ground beef, mix to seperate the pieces and brown. Season with salt and pepper. Drain the tomatoes and add to the pan.
When the sauce has reduced, pour in the stock and add the wine. Simmer until the sauce has reduced by half. Cover with a lid and simmer very gently for another 40 minutes, adding hot water if the sauce dries out.
Cook the macaroni in plenty of salted boiling water until al dente. Drain the pasta, put it in a heated serving bowl and add the prepared sauce, remaining butter, and the Parmesan. Mix well and serve at once.
Serves 4
Preparation time: 10 min. Cooking time: 1 hour
From: Tuscan Food & Folklore by Jeni Wright
