Drunken Spaghetti with Hot Salami Meat Sauce

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons EVOO
  • 5 ounces Calabrese salami or good-quality pepperoni, casing removed, grated with a box grater
  • 1 pound ground lamb or beef
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, grated or finely chopped
  • A couple sprigs fresh rosemary, very finely chopped
  • 1 bay leaf
  • 1 carrot, grated
  • 1 medium onion, very finely chopped
  • 3 tablespoons tomato paste
  • 1 bottle plus 1 cup dry red wine (save the rest for dinner)
  • 1 cup chicken stock
  • One 28-to-32-ounce can whole peeled San Marzano tomatoes
  • 1 pound spaghetti
  • A few fresh basil leaves, torn
  • Grated pecorino, for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes.

Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of pecorino.

Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 2 reviews

  • on March 30, 2014

    Flag

    I watched the show today and made the Drunken Spaghetti tonight. It was so yummy. My husband, my son and I basically talked about how good it was the whole time we were eating it. I love the rosemary and the salami adds so much flavor. It was just plain delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.