Pasta Al Cioccolato in Dolce-Forte
| Yield: | 6 Servings |
| Categories: | Meats |
| Stephen Ceideburg | ||
| SAUCE | ||
| 1 | md | Red onion |
| 3 | Celery stalks | |
| 1 | md | Garlic clove |
| 2 | md | Carrots |
| 10 | Sprigs Italian parsley, leaves only | |
| 4 | oz | Pancetta |
| 1/2 | c | Olive oil |
| 1 | lb | Lean ground beef |
| 1 | c | Dry red wine |
| 1 | c | Drained canned imported Italian tomatoes |
| Salt, freshly ground pepper to taste | ||
| DOLCE-FORTE | ||
| 1/2 | c | Red wine vinegar |
| 4 | tb | Raisins |
| 2 | tb | Pine nuts |
| 1 | tb | Semi-sweet chocolate chips |
| 1 | tb | Sugar |
| PASTA | ||
| 3 | c | Unbleached all-purpose flour |
| 4 | Extra-large eggs | |
| 2 | ts | Olive oil (optional) |
| 4 | Level tablespoons unsweetened cocoa powder | |
| FOR PASTA | ||
| Coarse salt |
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