Servings:
Serves 4 people Servings
Ingredients
- 1 medium yellow onion
- 3 tablespoon extra virgin olive oil
- 2 ounce pancetta, sliced 1/8” thick
- 8 ounce ground beef chuck
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoon concentrated tomato paste
- 6 ounce short tubular pasta for soup
- 1/2 cup freshly grated parmigiano-reggiano
Preparation
Baking Directions:
1.Peel the onion and finely chop it.
Put the olive oil in a 3- to 4-quart soup pot, add the chopped onion, and place over medium-high heat.
Sauté until the onion turns to a rich golden color, about 5 minutes.
2.While the onion is sautéing, finely dice the pancetta.
When the onions are ready, add the pancetta and ground beef.
Season with salt and pepper and cook until the meat just begins to brown, 1 to 2 minutes.
Add the nutmeg and stir in the tomato paste.
Add 4 cups water, cover and raise the heat to high.
When the soup comes to a boil, lower the heat to medium and cook for 20 minutes.
3.Add the pasta and cook until it is al dente.
Mix in the grated Parmigiano-Reggiano and serve hot.
