Name: Maccheroncini alla Moda di Nuoro (Pasta with a Minty Meat Sauce)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: salt and pepper; 500 g (1 lb) fresh tomatoes, skinned, or a 397 g can of plum tomatoes; 2 tablespoons chopped fresh mint; 6 tablespoons red wine; 250 g (8 oz) braising steak, cut into 1 cm (½-inch) cubes; 5 tablespoons olive oil; 1 garlic clove, chopped very finely; 375 g (12 oz) short tubular pasta, such as maccheroncini or conchigliette; 25 g (1 oz) butter; 50 g (2 oz) pecorino Romano or parmesan cheese, grated; 1 tablespoon tomato purée

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
1 hr 20

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Mint is not widely used in Italian cooking. In Sardinia, however, there are several dishes that make use of mint, probably because it grows everywhere.

Ingredients

1 garlic clove, chopped very finely
5 tablespoons olive oil
250 g (

Europe
Italy
Main course
Starter
Mediterranean
Pasta

Method

Fry the garlic gently in the oil in a saucepan over medium-low heat until the garlic is pale golden. Turn the heat up to medium and brown the meat.
Add the wine to the pan, and boil briskly for 3 minutes. Add the tomatoes and tomato purée and season with salt and pepper. Lower the heat and simmer, uncovered, for 45 minutes.
Meanwhile, cook the pasta acco

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Maccheroncini alla Moda di Nuoro

Pasta with a Minty Meat Sauce

Ingredients

Method

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