1. Bring 5 quarts salted water to a boil to cook the pasta. 2. Generously film the bottom of a straight-sided 12-inch saute pan with olive oil and heat it over medium-high heat. Stir in the onions, parsley, and generous sprinklings of salt and pepper. Saute the onions to golden brown, then stir in the tomato paste, garlic, oregano, cinnamon, sugar, and Aleppo pepper. Turn the heat down to medium and saute for 1 minute. Add the wine and cook for 1 minute. 3. Add the canned tomatoes, crushing them with your hand as they go into the pot. If using fresh grated tomatoes, add the pulp and their juice. Raise the heat to medium-high and cook the sauce for 8 minutes, or until thick. Taste for seasoning, add the optional cooked meat, cover the pan and remove it from the heat. 4. Cook the pasta until it is tender but still has a little bite, about 8 minutes. As pasta cooks, reheat the sauce over medium-high heat. Drain the cooked pasta and add it to the sauce, tossing it over the heat for a minute to help the sauce permeate the noodles. Turn half the pasta mixture into a serving bowl and dot with half the cheese. Add the rest of the pasta and top with the remaining cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
