Ziti Bolognese with Basil and Parmesan Frico
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Ingredients & Equipment
What we send
- 1/8 ouncebasil
- 1yellow onion
- 1 clovegarlic
- 1/4 cuptomato paste
- 8 ouncesziti pasta
- 1/4 pintgrape tomatoes
- 12 ouncesground beef, pork, and veal
- 1/4 cupwhite wine
- 1 ouncegrated Parmesan cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- 10" medium high-sided pan
- baking sheet
Preheat oven to 425ºF. Bring a medium, covered pot of water to a boil over high heat (this helps the water boil faster). Rinse all produce. Roughly chop or tear basil leaves, discarding stems. Peel onion and cut into small dice. Mince garlic.
Heat 1 teaspoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until softened, 3-4 minutes. Add garlic and sauté until fragrant, 1 minute. Add tomato paste and 2 tablespoons water and cook, stirring, until fully combined, 2-3 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired. Set aside.
Cook ziti and tomatoes
Season boiling water generously with salt. Stir in ziti and cook for 3 minutes. Then, add whole grape tomatoes and continue cooking until ziti is al dente and tomatoes soften and begin to burst, 4-5 minutes more. Reserve ⅓ cup pasta cooking water, then drain ziti and tomatoes.
While ziti cooks, pat ground beef, pork, and veal dry with paper towel. Return pan with aromatics to medium-high heat. When aromatics are sizzling, add meat, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes (move on to Step 5—but don't forget to come back!). Add white wine and simmer until liquid is reduced by half, 1 minute more. Remove pan from heat and set aside.
Bake Parmesan frico
While meat cooks, line a baking sheet with parchment paper. Spread Parmesan in an even circle, about ⅛-inch thick. Bake until golden and crisp, 5-6 minutes. Set aside to cool slightly, then carefully remove frico from parchment and break into 1-inch pieces.
Finish and plate ziti Bolognese
Add ziti and tomatoes to pan with Bolognese. Then, adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Divide ziti Bolognese between serving bowls and garnish with basil and Parmesan frico. Mangia!