Earthy Delights Recipe
Spaghetti with Ricotta
1 slice pancetta, or about 2 ounces (or substitute a slice of
bacon, close enough)
1 yellow onion, peeled and quartered
1 carrot, cut into 4 pieces
1 celery rib, cut into 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1 teaspoon tomato paste
1 1-pound can of tomatoes in their juice
4 fresh basil leaves
Sea salt & freshly ground Black Pepper to taste
1 1/2 pounds spaghetti
1/4 pound fresh ricotta, drained
1 clove garlic, finely chopped
1 tablespoon finely chopped parsley
Place the pancetta, the onion, carrot, and celery in a food
processor and process until finely chopped.
Heat the oil in a
medium skillet over medium heat, then add the vegetable mixture.
Cook, stirring, for about five minutes. Add the wine and the
Mix well to combine and add the tomatoes, their
juice, and the basil leaves, torn into bits. Break up the
tomatoes using the back of a cooking spoon, and cover. Cook for
about a half hour, stirring from time to time. Season with salt
and pepper to taste.
Bring a large pot of water to a boil and add 2 tablespoons of
salt. Cook the spaghetti according to package directions,
then drain, reserving about 1/2 cup of the cooking water.
the pasta to the pan with the sauce in it. Add the ricotta
cheese and the parsley and toss while cooking over high heat for
about 30 seconds. Add the cooking water if it's necessary to
thin somewhat. Check for seasoning and serve. Serves six.