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Bucatini alla marchigiana

A delicious Italian spaghetti sauce recipe from the Marche region. Bucatini are like thicker but hollow spaghetti pasta, in this case served with a tomato sauce with onions, celery, carrots, prosciutto, and wine.


* 1 lb. of bucatini
* 1/2 lb. prosciutto, not sliced, (Prosciutto di Parma) Diced into half inch cubes
* 2 lb. of ripe tomatoes, or 2 big cans diced tomatoes
* 1 cup red wine
* 1 onion, chopped
* 2 carrots, peeled and cubed
* 2 celery stalks
* grated grana padano cheese (can be substituted with Romano or Parmesan)
* Salt and pepper

Cooking instructions:

1) If you have fresh tomatoes, wash them them cut an X at their bottoms. Blanch them in boiling water for about 30 seconds or until their skin starts to come off. Take them out of the water then put them into a container filled with cold water; let stand in cold water for 5 minutes. The tomatoes should still be firm but with their skin coming right off!

2) In a skillet, cook over medium heat setting, the onion, cubed carrots and celery cut into small dice. Add the prosciutto and after a minute or two, add the tomatoes and pour the wine in. Simmer for half an hour. Add salt and pepper (careful with the salt as the prosciutto is already salty).

3) Meanwhile, cook the bucatini until al dente. Grate the Grana Padano cheese; drain thoroughly the pasta and rinse with cold water.

4) Pour the pasta in the skillet with the sauce; add the grated cheese. Mix gently and serve your bucatini marchigiana immediately, with more grated grana padano cheese for your guests if they wish to add more.

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