Drunken Spaghetti with Hot Salami Meat Sauce

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
Share This Recipe

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

Directions

  1. 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.
  2. 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.
  3. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.