Berberger Pasta

Method

1. 1

   Fill a large pot halfway with water and generously season with fine sea salt. Set over high heat to bring to a boil.

2. 2

   Chop 1 medium onion into a fine dice. Set a braising pan over medium heat. Once hot, put a splash of extra-virgin olive oil into the pan, then add the onion and cook, stirring occasionally with a wooden spoon until soft, 3–5 minutes. Add 1½ tsp. minced garlic, 1½ tsp. minced ginger, 1 tsp. cumin seeds, and 2 Tbsp. berbere spice and cook, stirring frequently until fragrant, about 2 minutes.

3. 3

   Add 1 lb. 85/15 ground beef and break it into small pieces using the wooden spoon. Increase the heat to medium-high and continue to cook the beef, stirring occasionally, until browned.

4. 4

   While the beef is cooking, cook 1⁄2 lb. short pasta, such as fusilli, in the salted boiling water. Set a timer according to the package directions and reserve 1 cup of pasta water before draining.

5. 5

   Once the beef has browned, stir in 3 Tbsp. tomato paste and cook until it turns a darker red, 1–2 minutes. Lower the heat to medium, pour in 1⁄2 cup dry red wine, and use the wooden spoon to scrape up any browned bits from the bottom of the pan.

6. 6

   Sprinkle in 1 Tbsp. chickpea flour, if using, and stir well to ensure there are no clumps. Stir in 1 cup whole milk and 2 cups shredded sharp cheddar cheese and 1⁄2 cup grated Parmesan cheese. Once the cheeses have partially melted, fold in the cooked pasta. If the sauce is too thick, add small splashes of the reserved pasta water.

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