Jul 14 2026
Restaurants›Chez Fonfon›Little Italy Recipe

Little Italy Recipe

Inspired by Chez Fonfon
Time50m
Serves4

Make Little Italy Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Sauce

Finishing & Garnish

Method

Pasta & Sauce

  1. 1

    Prep

    Peel and finely chop the onion. Smash and mince the garlic. Bring a large pot of salted water to a rolling boil for the spaghetti.

  2. 2

    Cook pasta

    Add spaghetti to the boiling water and cook 1-2 minutes less than package instructions (about 8 minutes for al dente). Reserve 1 cup pasta cooking water, then drain and set aside.

  3. 3

    Sauté aromatics

    While the pasta cooks, heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook 30-45 seconds until fragrant.

  4. 4

    Brown meat

    Add the ground beef and removed-sausage meat to the skillet. Break up with a spoon and cook over medium-high heat until no pink remains and meat has some browned bits, about 6-8 minutes. Drain excess fat if desired, leaving about 1 tbsp in the pan for flavor.

  5. 5

    Deglaze

    If using, pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 3 minutes. If not using wine, add 1/2 cup stock instead and scrape the pan.

  6. 6

    Build the sauce

    Stir in 2 tbsp tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, remaining 1/2 cup stock, dried oregano, dried basil, crushed red pepper, sugar, 1 tsp black pepper and a pinch of salt. Stir to combine.

  7. 7

    Simmer

    Bring sauce to a gentle simmer, reduce heat to low, and cook, uncovered, 15-20 minutes to concentrate flavors, stirring occasionally. Taste and adjust salt and pepper as needed.

Finishing & Tossing

  1. 8

    Finish sauce

    Stir 2 tbsp unsalted butter and 1 tbsp extra-virgin olive oil into the hot sauce to round out the flavors. Add half of the chopped fresh basil (reserve leaves for garnish).

  2. 9

    Combine pasta and sauce

    Add the drained spaghetti to the skillet with the sauce (or return sauce to the pasta pot and add pasta). Toss gently to combine, adding reserved pasta cooking water, 1/4 cup at a time, until the sauce clings to the pasta and reaches desired consistency (usually 1/4-1/2 cup).

  3. 10

    Plate & garnish

    Divide pasta among 4 warmed bowls. Sprinkle each serving with grated Parmesan and remaining fresh basil leaves. Finish with an extra drizzle of olive oil and a crack of black pepper. Serve immediately.

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