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• 1⁄4 cup olive oil
• 6 cloves garlic, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 small yellow onion, finely chopped
• 1⁄2 tsp. crushed red chile flakes
• 1⁄2 lb. ground veal
• 1⁄4 lb. ground pork
• Kosher salt and freshly ground black

   pepper, to taste
• tbsp. tomato paste
• 1⁄2 cup of Alverdi Sangiovese
• 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
• 10 fresh basil leaves, roughly chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 lb. dried penne rigate or ziti
• Grated parmesan, for serving

Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes. Add veal, pork, salt and pepper; cook, stirring and breaking up meat, until meat is browned, about 8 minutes. Add tomato paste and cook, stirring, until browned, about 2 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 8 minutes. Drain, reserving 1⁄2 cup pasta water. Toss pasta with sauce and reserved water. Serve with grated Parmesan.

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