Main Dish
Baked Fusilli with Annie's Meat Sauce
Roth Estate
10309 Chalk Hill Road
Healdsburg, CA 95448
rothwinery.com
- RECIPE YEAR: 2017
- RECIPE BY: Chef Annie Hongkham
- YIELD: Serves 4
- PAIRS WELL WITH: Roth Estate Heritage Red
The special ingredient that makes Chef Annie's meat sauce so flavorful is the French red pepper spice, espelette. Also known as Piment d'Espelette, it adds a slightly smoky flavor, mild heat and robust peppery taste unmatched by other spices. Espelette can easily be found in most specialty foods grocery stores. This dish pairs perfectly with our bold Roth Estate Heritage Red.
Ingredients:
- Nonstick cooking spray
- 1 tablespoon canola oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons espelette
- 2 tablespoons paprika
- 1/4 cup packed brown sugar
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 pound ground beef
- 1 can (16 ounces) (or 2 cups) chopped San Marzano tomatoes
- 1 1/2 teaspoons salt, or to taste
- 3/4 pound fusilli pasta
- 1/2 pound fresh mozzarella cheese, sliced
- 1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 400°F. Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. In a large fry pan over medium-low heat, warm the oil. Add the onion, garlic, espelette, paprika, brown sugar and parsley and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the ground beef and cook, breaking it up with a wooden spoon, until the meat is no longer pink, about 2 minutes. Drain off any excess fat. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and let the beef mixture cool. Meanwhile, bring a large pot of water to a boil, generously salt the water and add the pasta. Cook until al dente, about 10 minutes. Drain the pasta, add to the pan with the sauce and stir to combine. Transfer half of the pasta to the prepared baking dish and top with half each of the mozzarella and Parmesan. Add the remaining pasta to the dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until bubbling, about 15 minutes, then serve.
