Fettucce Al Ragù Di Manzo Con Fonduta Di Pecorino Recipe

Prepare base

Heat a large heavy-bottomed skillet or saucepan over medium heat. Add 2 tbsp extra-virgin olive oil and 1 tbsp butter. When butter foams, add diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown meat and pancetta

Increase heat to medium-high. Add chopped pancetta and cook 2–3 minutes until it renders fat. Add ground beef in a single layer, breaking it up with a spatula. Cook until well-browned and no longer pink, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Deglaze and simmer

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize. Pour in 1/2 cup dry red wine to deglaze, scraping any brown bits from the pan; simmer until the wine is almost evaporated, about 2–3 minutes. Add 14 oz crushed tomatoes, 1 cup beef stock, 1 bay leaf, 2 thyme sprigs and 1/2 tsp dried oregano. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer gently for 25–30 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning with additional salt and pepper as needed. Remove thyme sprigs and bay leaf before serving.

Make slurry

In a small bowl whisk 1 tsp cornstarch into 2 tbsp of the milk (taken from the measured 3/4 cup) to make a smooth slurry.

Warm liquids

In a small saucepan over low heat combine the remaining milk (about 10 tbsp) and 1/4 cup heavy cream. Warm gently until just below simmering, stirring so it does not scald.

Melt Pecorino

Gradually add the finely grated 1 1/2 cups Pecorino Romano to the warm milk/cream in small handfuls, stirring constantly with a whisk to encourage a smooth melt. When half the cheese is incorporated, whisk in the cornstarch slurry, then continue adding the remaining cheese until fully melted. Keep the heat very low to avoid graininess. If the mixture becomes too thick, stir in up to 1–2 tbsp additional warm milk to reach a silky pouring consistency.

Finish fondue

Season the fondue with 1/4 tsp freshly ground black pepper and a pinch (about 1/8 tsp) of freshly grated nutmeg. Keep warm over the lowest heat or in a warm bowl set over a double boiler until ready to plate.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz fettucce and cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally to prevent sticking. Reserve 1/2 cup pasta cooking water, then drain the pasta.

Dress pasta

Return the drained pasta to the pot off the heat. Add 1 tsp extra-virgin olive oil and 2–3 tbsp reserved pasta water if needed to loosen. Toss gently to coat.

Plate and assemble

Divide the warm Pecorino fondue among 4 dinner plates, spreading into a shallow pool (about 3–4 tbsp fondue per plate). Mound an equal portion of fettucce on top of each fondue pool. Spoon generous portions of the beef ragù (about 1/2 cup) over the pasta. If ragù is very thick, thin slightly with a tablespoon or two of reserved pasta water or warm stock.

Garnish and serve

Finish each plate with a sprinkle of chopped flat-leaf parsley and a crack of freshly ground black pepper to taste. Serve immediately while fondue and ragù are hot.