Macarronada
Brazilian Sunday Pasta
Ingredients
- 300-450 g (11 oz-1 lb) spaghetti, fettuccine or another pasta of your choice
- 500 g (1 lb) ground beef
- 200 g (7 oz) bacon, or about 6-7 strips, cut into dice or crosswise into thin ribbons
- 1 medium onion finely minced
- 2-3 cloves of garlic finely minced
- 1/2 bottle of passata a small (400ml/14 oz) can of peeled tomatoes, puréed or small can of crushed tomatoes
- 2 Tbs tomato paste omit if using crushed tomatoes
- salt and pepper
- olive oil
Optional additions:
- 250 ml (1 cup) heavy cream
- 1 small can of peas or frozen
- 1 small can of corn kernels or frozen
- A handful of green olives
- Sliced mushrooms
To serve:
- Grated Parmesan cheese
Instructions
- In a large sauté pan, braiser or saucepan, sauté the bacon in olive oil until it is lightly golden brown. Add the garlic and onion and sauté until the onion is soft and translucent.
- Add the ground beef, mixing it with the soffritto and seasoning with salt and pepper. Simmer, stirring from time to time, until the meat has lost its raw color.
- Add the tomatoes and tomato paste. Mix and simmer, partially covered, stirring from time to time, until the tomatoes have lost their raw taste and the sauce has acquired a rich color and consistency, about 15-20 minutes.
- If you are using any of the optional ingredients, add them to the pot and simmer for another 5 minutes or so, or until cooked through.
- While the sauce is simmering, boil the pasta in well salted water until cooked to your taste.
- Transfer the pasta to a serving dish, Pour over the sauce and mix. Serve immediately, topped with extra sauce and grated cheese.