Bucatini all'Amatriciana con Manzo (Bucatini Amatriciana with Beef)

Bucatini all'Amatriciana con Manzo (Bucatini Amatriciana with Beef) ingredients

• 1 lb bucatini
• 2 tbsp olive oil
• 4 oz pancetta
• 1 lb ground beef
• 1/2 yellow onion
• 2 garlic cloves
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 28 oz canned crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Pecorino Romano cheese
• 1/4 cup fresh basil leaves

How to make Bucatini all'Amatriciana con Manzo (Bucatini Amatriciana with Beef)

1. Bring a large pot of salted water to a rolling boil for the bucatini. While the water heats, begin preparing the sauce.
2. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced 4 ounces of pancetta and cook until crispy and most of the fat has rendered, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add 1 pound of ground beef to the pan with the pancetta fat. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat if necessary.
4. Add the finely diced 1/2 yellow onion to the pan and cook until softened and translucent, about 5 minutes. Stir in the 2 minced garlic cloves and 1/2 teaspoon red pepper flakes and cook for another minute until fragrant.
5. If using, pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine has mostly evaporated.
6. Stir in the 28 ounces of crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld.
7. While the sauce simmers, add the 1 pound of bucatini to the boiling salted water and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
8. Return the crispy pancetta to the sauce. Add the drained bucatini directly to the skillet with the sauce. Toss well to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick.
9. Remove the skillet from the heat and stir in 1/2 cup of grated Pecorino Romano cheese until melted and creamy. Serve immediately, garnished with fresh basil leaves and additional Pecorino Romano cheese if desired.

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