The beauty of this dish is that it utilizes all the tender simmered meat that’s left when you make Brodo di Carne (page 237), which clings perfectly to the pasta strands. Though a lot of the meat flavor is absorbed by the brodo, the addition of tomato here kicks up the meat flavor, seasoning it in a way. This resourcefulness and practicality isn’t unique to Bologna. All over Italy, cooks pull meat from broth bones and add it to pasta sauces or fry it in strutto to serve over a hunk of bread or between two slices. The meat moistened with some of the brodo is also great spooned over soft polenta or slathered on toasted bread. Nothing goes to waste.
SERVES 6
2 OZ [56 G] STRUTTO
1 GARLIC CLOVE, SMASHED
1/2 CUP [20 G] CHOPPED FRESH FLAT-LEAF PARSLEY
2 CUPS [450 G] PASSATA DI POMODORO (PAGE 236)
BRAISED CHICKEN FROM BRODO DI CARNE (PAGE 237), MEAT PULLED FROM THE CARCASS AND SHREDDED
BRAISED BEEF SHANK FROM BRODO DI CARNE (PAGE 237), MEAT PULLED FROM THE BONE AND SHREDDED
2 CUPS [480 ML] BRODO DI CARNE (PAGE 237)
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1 RECIPE STROZZAPRETI (PAGE 232)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large heavy-bottomed pot over medium heat, melt the strutto. Add the garlic and parsley and cook just until the garlic begins to take color, about 11/2 minutes. Add the passata and bring it to a rapid simmer. Stir in the chicken and beef. Add the brodo and return the mixture to a simmer. Season with salt and pepper. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the strozzapreti and cook until tender, 1 to 11/2 minutes.
Meanwhile, return the sauce to medium heat. Using a spider, transfer the pasta to the sauce and stir to coat. Add some pasta cooking water, as needed, to loosen the sauce. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
The sauce will keep, refrigerated in an airtight container, for up to 7 days or frozen for up to 6 months.
