Mediterranean Tuna Pasta Salad
From Chef Rosario:
For the “dog days” of summer there’s nothing better that cool pasta salads for lunch, dinner, or picnics. Short pasta shapes like fusilli, farfalle, and pennette can be cooked (al dente, of course), chilled, and tossed with an infinite variety of dressings, vegetables, herbs, and even meats or seafood. Just use your creativity and always select the freshest seasonal ingredients.
Every summer I crave the Mediterranean seashores. I daydream about being in Sicily or Sardegna, or in my beloved Campania on the Amalfi coast. At lunch time I dream about a mouthwatering pasta salad with the best flavors the Mediterranean has to offer…
But, wait! No more dreaming—start cooking and make this easy and delicious pasta salad that will take you to the Mediterranean shores at the speed of light!
Mangia sano e vivi a lungo! (Eat healthy and live forever)
Tagliatelle with Ragù alla Bolognese
- 1 lb tagliatelle (or fettuccine) fresh or dry
- 2 tbs butter
- 4 oz pancetta finely chopped
- 1/2 cup onions ¼” diced
- 1/2 cup carrots ¼” diced
- 1/2 cup celery ¼” diced
- 12 oz lean ground beef sirloin
- 1/2 cup dry red wine
- 14 oz can San Marzano tomatoes crushed
- 1 cup vegetable broth (or beef broth)
- 1 cup whole milk
- salt and cracked black pepper to taste
- plenty of Parmigiano Reggiano for sprinkling over the pasta before serving
Place a heavy pot (such as a Le Creuset) on moderate heat. Add butter and pancetta.
Cook until pancetta is golden. Then add vegetables (onions, carrots, celery) andcook till tender and fragrant. Do NOT brown.
Add ground beef and cook thoroughly.
Add wine and cook to evaporate alcohol.
Add crushed tomatoes and keep cooking for at least one hour, stirring often andadding broth as needed to keep the sauce moist
Finally, add milk and cook for another hour or until the sauce has reached a perfect consistency—not too brothy and not too dry
Season with salt and pepper as needed.
Cook tagliatelle (or fettuccine) according to package directions. (Usually less than5 minutes). Once cooked, drain and gently toss with the ragù.
A generous sprinkle of Parmigiano Reggiano ismandatory!
Buon appetito and SHARE THE PASTA!