Norcino (Tuscan Meat Sauce w/ Spaghetti)

Norcino (Tuscan Meat Sauce w/ Spaghetti)

Stolen ‘con permesso’ from Executive Chef Marc Taxiera of Beppe, New York, this hearty traditional Italian recipe is perfect for fall.
Beppe’s seasonal menu reflects Chef Taxiera’s passion for quality ingredients; extra virgin olive oil from Tuscany, sea salt from the Mediterranean, and locally grown greens brighten many of Beppe’s dishes. With a mouth watering array of authentic Italian dishes, the menu ranges from ‘Fiori’ (sautéed squash blossoms, zucchini and a fried quail egg over fettunta) to ‘Orata’ (a whole Mediterranean Sea Bream roasted with olive oil, lemon, fresh herbs and garlic) and a cocktail list which includes the ‘Beppe Teenie’ (Tanqueray Gin with muddled strawberries).
As Beppe’s Executive Chef, Marc uses a wide cross-section of Italian ingredients and his unique flavor pairings, combined with the restaurant’s warm environment and welcoming staff, provide a transporting experience in the heart of New York City.

About the chef: raised in a home where nightly dinners consisted of homemade Italian specialties such as gnocchi and spaghetti with meat sauce, Marc Taxiera learned early on a deep appreciation of food. Working in delicatessens and bagel stores in high school, Marc also found that he had a knack for food professional preparation. Impressed by his aptitude in the kitchen, Marc’s employer suggested that he take a culinary class. Soon after, he enrolled in the Institute of Culinary Education and performed his externship at Lidia Bastianich’s highly praised New York restaurant, Felidia. Upon completion he joined the staff as a line cook and began learning the ins and outs of a variety of stations. After a year and a half, Marc moved on to Baldoria and earned the title of Sous Chef. He later accepted the same position at the newly opening Beppe, welcoming the opportunity to cook under the tutelage of Cesare Casella. Casella further reinforced Marc’s appreciation for fresh, seasonal ingredients of the highest quality. After rising through the restaurant’s ranks to become Executive Chef, Marc has taught his staff the same lesson, regularly traveling to the Union Square Green Market for his produce and dealing with boutique, artisan producers to source the restaurant’s meats and cheeses, and even alcohol.

Beppe 
45 East 22nd Street
NYC NY 10010
212 982 8422

Norcino is served at Beppe for $11 as an appetizer and $20 as an entrée.

This recipe makes 6 to 8 restaurant servings.

Norcino Ingredients:
4 tablespoons olive oil
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
4 cloves garlic chopped fine
1 1/2 pound ground pork
2 1/2 tablespoons “Tuscan spice” (or 1 teaspoon each of nutmeg, cinnamon, mace, clove and chili powder)
1 cup red wine
2 each sprigs of rosemary, sage and thyme bay leaves (tied with butcher string)
28-to-32 ounce can whole tomatoes including juice
1lb. of spaghetti (*any pasta will do but we use a house made spaghetti)

Steal This Recipe® Step by Step Instructions:
In large heavy saucepan, heat the oil over moderate to high heat until it starts to smoke, then place the pork in and begin to brown it. 
The pork will start to release fat and water; continue to cook until it all the liquid has evaporated and the pork begins to brown again - this will take about 10 minutes. 
Add the onion, carrot, garlic herbs and celery, stirring 4 minutes. 
Add the wine and cook, stirring occasionally, until liquid is evaporated, (about 10 minutes), then season mixture with salt and pepper and the spice mix. 
In a blender or food processor coarsely purée tomatoes with juice and stir into the sauce. 
Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 20 minutes and check the seasoning - add salt and pepper if necessary. 
Sauce may be made ahead and cooled, uncovered, before being chilled.
Serve sauce over spaghetti cooked according to directions.