Pancetta, ground beef, onion, shredded potato, and diced chicken livers combine with macaroni and Fontina cheese to make this Italian favorite
Recipe Makes 6 To 8 Servings
pancetta or bacon, diced
1. Heat a saucepan and add pancetta or bacon.
2. Brown over medium heat for 3to 4 minutes in its own grease.
3. Add onion, carrot, and celery and brown another 5 minutes.
4. Stir in ground beef and brown over high heat, breaking it up with a wooden spoon.
5. Stir in chicken livers and cook 2 to 3 minutes.
6. Add shredded potato and tomato paste.
7. Mix well, and pour in wine and stock. Season with salt, pepper, and nutmeg.
8. Bring to a boil, half-cover, and simmer 35 minutes until reduced and thickened, stirring occasionally.
9. Mix in the Fontina cheese. Stir constantly for 2 minutes till cheese melts.
10. Meanwhile, cook pasta in boiling salted water until tender. Drain well and
toss with sauce. Serve with freshly grated Parmesan cheese, if you wish.
Pancetta is a mild, spicy-sweet Italian form of bacon. Made from the belly of a pig it is spiced and salted, but usually not smoked. There are many varieties of pancetta and each part of Italy produces its own type. When served on its own it is usually rolled up to resemble a sausage. More often pancetta is used to flavor other dishes, especially pasta sauces.
Use 3 to 4
quarts of water per pound of pasta. Unsalted water will reach a boil faster than
salted water, so add salt to rapidly boiling water just before adding the pasta.
Use about 1 teaspoon salt for each quart of water.