The acidity in both the Grillo and Nero d’Avola match the tomato’s bright flavor and balance the richness of the beef, pork and bacon in this sauce.
- 1 lb. 2 oz./ 500 g durum wheat flour, ground twice
- 1 glass water
- 7 oz./ 200 g pork
- 7 oz./ 200 g beef
- 2 slices bacon
- 1 lb. 12 oz./ 800 g ripe tomatoes
- 5 ½ oz./ 150 g tomato paste
- 1 ¾ fl. oz./ 50 ml white wine
- 1 bay leaf
- 1 celery stalk, minced
- 1 carrot, minced
- 1 onion, minced salt to taste
Mound the flour on a large wooden board. Make a well in the center of the flour and add the water. Knead vigorously until the ball of dough is firm and smooth. Divide the dough into several smaller balls. Gently roll each piece on the wooden board to make a rope 2 to 2 ½-inch (5 to 6 cm.) long. Take each rope and press down on it with the palm of your hand to flatten it, then coil it tightly along the length of a skewer (the spokes on an old umbrella are ideal). Push it gently off the skewer, and lay the macaroni on a clean kitchen towel. Let dry for 1 hour.
Meanwhile, make the meat sauce. Mince the celery, carrot and onion. Heat some oil in a saucepan, put in the vegetables and cook until golden brown, then add the bacon and sautée. Remove from the heat and let cool.
In a mixing bowl, combine the pork and beef with the sautéed vegetables and bacon. Use your hands to work the browned vegetables and bacon with the meat. Put the “flavored” ground meat back in the saucepan and heat. Add the wine and let it bubble up until the alcohol evaporates. Add some salt, the tomato paste, the tomatoes (peeled and seeded), ½ glass of water and the bay leaf. Bring to a boil, then turn down the heat and simmer for at least 2 hours.
The ragù is ready when the meat is completely broken up and the tomato is no longer bright red. Bring some lightly salted water to boil in a large pot. Cook the pasta. Drain and tip into a pan with 4 tablespoons of the ragù. Toss gently and serve. Makes 4 to 6 servings.