Counter 11 · Meatballs & Mince
Beef Ragu Spaghetti with Egg Yolk and Pecorino
A quick tomato and beef ragu tossed with spaghetti, then crowned with a raw egg yolk that melts into the hot pasta and shards of sharp pecorino. Rich and fast.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
This is the plate for when you want the depth of a long-cooked sauce but have 40 minutes. Tomato paste fried in the rendered beef fat does the heavy lifting, and a glug of red wine adds backbone. The egg yolk on top is the trick: break it at the table and stir, and it turns the ragu silky, almost like carbonara meets bolognese. Use the freshest eggs you can find. Pea shoots or basil on top add a green, grassy snap against all that richness.
Method
-
Render the pancetta in a 12-inch skillet over medium heat until crisp, about 6 minutes.
-
Add the sirloin and salt, raise the heat to high and cook without stirring for 3 minutes to build a crust, then break it up and cook 3 minutes more.
-
Stir in the garlic, pepper flakes and tomato paste and fry for 2 minutes, until the paste darkens to brick red.
-
Deglaze with the wine, let it reduce by half, then add the crushed tomatoes. Simmer 15 minutes until thick.
-
Meanwhile, cook the spaghetti in salted boiling water until al dente. Transfer it straight into the sauce with tongs, bringing some water with it, and toss for 1 minute.
-
Twirl into warm shallow bowls, make a small well in each, and slide in an egg yolk. Top with pecorino shards and pea shoots, and tell everyone to stir the yolk in right away.
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