This delicious recipe immediately won it’s place in our family favorites collection. So creamy, so delicious, and so easy to prepare. Enjoy!
- 1 lb ground beef chuck (20% fat)
- 1 onion chopped
- 4 garlic cloves, finely chopped
- ½ cup tomato paste
- 14-oz. can whole tomatoes, drained, and crushed
- ¼ cup pepperoncini, chopped
- 1 Tbsp low-sodium soy sauce
- 1 tsp crushed red pepper flakes
- 1 lb ridged, tube pasta
- 8 oz. (approx.. 2 cups) sharp cheddar, coarsely grated
- ¾ cup Parmesan, finely grated, plus more for serving
Heat a large Dutch oven over medium-high heat. Divide beef into 4 loosely packed balls and place in bottom of Dutch oven. Using a spatula, flatten the balls (as if making burgers), season with salt. Cook until patties are browned and crisp on the bottom. Turn patties, season with salt, and cook second side until browned. Transfer to a plate, and allow to cool slightly.
Reduce heat to medium and cook onion, stirring pot until browned on the edges (about 10 minutes). While onions are cooking, coarsely chop the patties.
Add garlic to the pot and cook until fragrant, about 30 seconds. Use a wooden spoon or spatula to push the onion/garlic mixture to one side of the pot. Tilt pot if necessary to allow some fat to come to empty side, then add tomato paste (to the empty side) and stir in hot fat until fragrant and tomato sauce begins to darken. Add tomatoes, pepperoncini, soy sauce, red pepper flakes, and chopped meat, stirring together. Cook, stirring occasionally until the sauce is simmering, about 10 minutes. Reduce to low heat and keep warm.
Meanwhile, cook the pasta in a pot of boiling, salted water until 1 minute shy of al dente. Increase the saucepan heat to medium. Using a spider strainer or slotted spoon, transfer pasta to the Dutch oven, along with 2 cups of the pasta cooking liquid.
Stirring constantly, add cheddar and Parmesan, a handful of time, allowing the cheese to melt and emulsify into the sauce between additions.
Serve topped with additional Parmesan.
Adapted from bonappetit.com
