Casarecce Recipe

Boil water and cook pasta

Bring 4 cups of water to a vigorous boil in a large pot with 1 tablespoon salt. Add 12 oz casarecce and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed skillet or medium saucepan over medium heat. Add the finely diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add ground chicken, ground Angus beef, and ground pork to the pan. Break the meat into small pieces with a wooden spoon. Cook without crowding so the meat browns, about 6–8 minutes, stirring occasionally, until no pink remains and fond develops on the bottom.

Tomato paste and deglaze

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1 cup wine to deglaze, scraping up browned bits from the pan. Let the wine reduce by about half, 2–3 minutes.

Add dairy

Pour in 1 cup whole milk and bring to a gentle simmer. Simmer until milk reduces slightly, about 4–5 minutes. This step mellows acidity and enriches the sauce.

Add tomatoes and simmer

Add 14 oz crushed tomatoes and 1 cup stock, then stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated sugar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 bay leaf. Bring to a low simmer, then reduce heat to low and cook gently, partially covered, for 25–35 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning as needed. Remove and discard the bay leaf before assembling.

Combine pasta and sauce

Add the drained casarecce to the bolognese in the pan. Toss to combine over low heat, adding up to 1/2 cup reserved pasta water as needed to loosen and coat the pasta. Cook together 1–2 minutes so pasta absorbs sauce.

Plate and garnish

Divide among servings. Finish each portion with a drizzle (about 1 tsp total) of extra-virgin olive oil, scatter torn fresh basil leaves, sprinkle about 1/4 cup freshly grated Parmesan per serving (total 1 cup for recipe), and add red pepper flakes if desired. Serve immediately.