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SAVTINI
About the Recipe
Welcome to Savtini – Caio de la cucina, where home-cooked tradition meets heartfelt flavor. At Savtini, we specialize in authentic Italian dishes and comforting classics made from the freshest ingredients, crafted with a true passion for cooking. Every recipe is inspired by the warmth of family kitchens and the belief that life is a matter of taste. From rich pastas and savory sauces to soul-satisfying comfort foods, Savtini brings you meals made with love, care, and a touch of Italian charm.
Ingredients
Shallot, Yellow and Red Bell Pepper, Roasted Red Pepper, Garlic, Olive Oil
Bacon 6 slices
1 lb ground Beef (93% lean, I prefer Bison actually)
1 cup Beef Stock
36 oz Marinara/Arrabiatta (Angry)sauce
1/2 Cup of white wine (Yes white wine with beef stock, not red. My choice is Sauvignon Blanc)
Anchovy Paste
Fresh Chopped Parsley
Grated Parmesan or Asiago Cheese
Bread of Choice
Cast Iron Dutch Oven (my personal preference)
Preparation
Step 1
The Sauce - First off, I make this a bit more complex than most. Cut the peppers and bacon in 1/2" by1/2" pieces, finely chop the shallots, garlic and roasted peppers. I do prefer to make this in a Cast Iron Dutch oven. Drizzle the bottom of the pan with a little olive oil and start to sauté the bacon until about 75% cooked. Add the bell peppers on med to med/high heat until softening (3 to 5 minutes). Add the shallots and continue for a couple of more minutes, then add the garlic and roasted pepper and cook for about another 3 minutes until the garlic becomes very aromatic. Add half off the beef stock and let the stock simmer down to half its volume. Add the remaining beef stock and again simmer to half its volume. This creating a nice a flavorful stock that will not get lost when other ingredients are added. Add the wine, let the wine reduce about 1/3 but do not boil it. I do not cook the alcohol out of the wine, why use wine if you do that. Next add a tablespoon of Anchovy paste, stir until mixed well. Add you marinara and incorporate it all together. Let this sauce simmer on low and stir frequently for about 30 minutes.
Step 2
The Pasta - Cook 1lb of Rigatoni in a large pot with salt and olive oil. Pasta does need a good amount of salt if you are not using fresh pasta. Cook the Rigatoni until Al Dente, about 12 to 15 minutes depending on the brand.
Step 3
The Finish Line - Al Dente? Yes, most Italians cook pasta Al Dente (firm), not because we like our pasta on the firm side. It is the way we finish our dishes that differs from most. Everyone has cooked the pasta, drained it in a colander, put in on the plate, but your sauce, meatballs, etc. on top and serve. Wrong! Cook the pasta Al Dente, drain into the colander (well drained). Next put the 1lb of pasta directly in the bolognese sauce and slowly stir it all together. The pasta will finish cooking in the sauce while absorbing flavor.
Step 4
Serving - Spoon a healthy portion (about 1/4lb) on a plate, sprinkle with fresh chopped parsley and grated cheese. Serve with bread and your wine of choice and enjoy a wonderful dish.