Perciatelli with Meat Sauce and Fontina

Ingredients

• 1.5 cups canned tomatoes thick canned crushed (one 16-ounce can)
• 1 tablespoon cooking oil 
• 2 ounces fontina grated
• 0.3 cup parsley fresh chopped
• 1 pound ground beef 
• 0.8 teaspoon fresh-ground pepper black
• 1  onion chopped
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated plus more for serving
• 0.5 cup red wine 
• 0.5 teaspoon red-wine vinegar 
• 2.3 teaspoons salt 
• 0.5 pound perciatelli 
• 0.5 pound perciatelli 

Equipment

• frying pan
• pot

Directions

1. In a large stainless-steel frying pan, heat the oil over moderate heat.
2. Add the onion and cook until starting to soften, about 3 minutes.
3. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes.
4. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
5. In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes.
6. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley.
7. Serve with additional Parmesan.
8. Wine Recommendation: The meatiness of this dish and the acidity of the tomatoes make a Sangiovese-grape-based wine ideal. Look for a Chianti Classico or a Rosso de Montalcino from the Tuscan region of Italy.