Pachichetta: The Tastiest Meat Sauce for Pasta!

May 2, 2010 Intense Flavors by Carole Brighenti
Tags: , ,

When my husband was a little boy, he told me of a dinner he had at the Italian Fraternal Society (La Fratellanza) in New Britain, Connecticut.  He thought it was the tastiest way of preparing a tomato sauce for macaroni or spaghetti.

Instead of adding meatballs or sausage or hamburg to a sauce, La Frantellanza added flank steak, simmering the sauce for hours, ideally over night, in order for the steak to break up into strands, allowing one to wrap the spaghetti and strands of meat around the fork and taste simultaneously.  Since my husband only knew that it was delicious, I had to work backwards attempting to figure out its recipe.  When I finally broke down after his repeated appeals to attempt to make it, to my pleasant surprise, it was absolutely delicious!


2 lbs of flank stead

1 – 28 oz can of San Marzano whole tomatoes

1 – 14.5 oz can of fire-roasted crushed tomatoes

1 cup of diced onions

2 T of minced garlic

2 T of dried oregano

1 cup of red wine

Few parsley sprigs

8 T of extra virgin olive oil

Salt and pepper to taste

1 lb. of your favorite pasta

Parmigiano Reggiano

Now you are ready to cook:

Take 2 lbs. of flank steak and cut it into 4 pieces

Lightly salt and pepper the meat

Brown for 5 minutes on each side in 4 T of olive oil in a large Dutch oven

Remove meat and set aside

Wipe excess oil out of the pan

Add an additional 4 T of olive oil to the pan

Add 1 cup of onions diced

2 cans of tomato paste

Sauteed 5 minutes

Add 2 T of garlic

Deglaze pan with 1 cup of red wine for 5 minutes, scraping brown bits off bottom

Add 1 can of whole tomatos with juice and 1 can of fire-roasted crushed tomatos

Add 2 T of oregano and a few sprigs of parsley, salt and pepper to taste

Simmer 1/2 hour

Break up (or whiz with Immersion blender) tomato pieces to desired consistency

Add flank steaks back to sauce and simmer 4 to 5 hours until meat is tender

Remove meat and pull apart with 2 forks

Add meat back back to sauce and serve over your favorite pasta

This tasty sauce serves 4

Cover with Parmigiano Reggiano cheese



Entry Filed under: Italian,Recipes

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