• Andrew BeauChamp

Garganelli


Garganelli with meat sauce

Ingredients

1 lb. ground beef, veal, lamb

2 oz. pancetta, diced

2 chicken livers, cleaned and diced

2 cups tomatoes, diced and seeded

3 shallots, minced

4 cloves of garlic, minced

2 carrots, minced

2 stalks celery, minced

½ cup chopped black olives of choice

½ cup freshly grated parmesan cheese

½ cup white wine or vermouth

2 tablespoons of unsalted butter

Salt and Pepper to taste

12 oz. Garganelli prepared as per package, reserve ½ cup of pasta water

Directions

In a large deep skillet over medium high heat, render pancetta, once almost crisp, melt butter, whisk in olive oil, add celery, carrots, shallots and ground meat to skillet and sauté until meat is brown. Season at this time. Add wine or vermouth to deglaze skillet, followed by tomatoes, olives and garlic, stir, reduce heat, cover and simmer until tomatoes have almost dissolved and sauce is thick.

Now add pasta water, stir and simmer until reduced by half. Add chicken livers and simmer for an addition 1 to 2 minutes. Add pasta and toss to coat, remove from heat, transfer to serving bowl and top with cheese and serve.

Enjoy Cooking

#Meat #Pancetta #Pasta #Recipe #VariationsonCooking

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