If you’ve never heard of it, don’t worry – until about two months ago, neither had I. Then, suddenly, cacio e pepe was everywhere, virtually speaking at least, a million slick strands of cheesy spaghetti clogging up social media like a vast hipster hairball.
Those who claim a longer familiarity with the idea probably have some connection with Rome, where it’s an old favourite – its simplicity means that it’s rarely found in restaurants abroad, at least until recently. Then, suddenly, the once humble primi launched its quest for world domination – it pops up as the eternal city’s “trendiest pasta dish” in 2012, and by the beginning of this year, Time Out was already declaring it New York’s “trendiest dish of 2016”.
“This recipe was brought back from Italy by my husband’s grandfather. It is a family favorite! For sauce with meatballs, shape 6 pounds ground beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.”
Ingredients
- 4 pounds onions
- 6 green bell peppers
- 1 1/2 cloves garlic
- 2 (28 ounce) cans whole peeled tomatoes
- 2 (28 ounce) cans peeled and diced tomatoes
- 1 (28 ounce) can tomato puree
- 2 (16 ounce) cans tomato paste
- 2 (8 ounce) cans tomato sauce
- 1/2 cup vegetable oil
- 2 tablespoons Italian seasoning
Directions
- Grind onion, pepper and garlic in meat grinder. In a large saucepan combine ground vegetables, whole tomatoes, diced tomatoes, tomato puree, tomato paste, tomato sauce, vegetable oil and Italian seasoning. Bring to boil; reduce heat to simmer for 4 to 5 hours. Stir occasionally.
Source: Allrecipes.com