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Ease of Preparation: Moderate
Preparation Time: 25 min
Cook Time: 2 hrs
Servings: 4
Recipe By: David Pasternack and Ed Levine
From: The Young Man & the Sea
Used with permission of Artisan
Other Italian
Other Pasta
Other Seafood
I love a classic Bolognese sauce. But in a creative moment, I figured since Esca is an Italian seafood restaurant, I might as well see what a Bolognese sauce would taste like made with tuna instead of meat. I succeeded so well that a lot of people can't tell the difference. That's because tuna is just as meaty as beef, pork, or veal. Ask your fishmonger for tuna scraps when you're making this dish. It will save you some money and you won't be sacrificing anything in terms of flavor or texture. If you happen to own a meat grinder, grind the tuna twice using a 1/4-inch die.
10 ounces pancetta, cut into medium dice
6 ounces mackerel, cut into large chunks
3 tablespoons olive oil
1 onion, diced
4 cloves garlic, crushed
1 bottle red wine (750 milliliter)
1 bay leaf
1 teaspoon red pepper flakes
1/2 cinnamon stick (about 2 inches)
1 can (28 ounces) whole peeled tomatoes and their juice
sea salt
freshly ground black pepper
1 pound dried rigatoni (preferably DeCecco)
1/2 pound mascarpone cheese
In a Dutch oven, heat the olive oil over a medium flame. Add the onion and garlic and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the ground tuna mixture, and increase the flame to medium high. Cook, stirring with a fork, until all the juices are dry and the bottom of the pan begins to brown, 7 to 10 minutes. Add the red wine, bay leaf, red pepper, and cinnamon stick, and cook until dry, about 15 minutes. Add the tomatoes, crushing them by hand, and their juice, and 1/2 cup water. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Let simmer, uncovered, for 1 1/2 hours. The sauce should be moist, not wet. Taste and reseason with salt and pepper. Discard the bay leaf and cinnamon stick.
Prepare the rigatoni according to package directions, cooking 1 minute less than the package instructs for al dente. Drain in a colander and combine with the Bolognese sauce. Divide among four serving bowls. Top each bowl with 1/4 cup of mascarpone, a sprinkling of salt, and a grinding of pepper.
