Perciatelli with Meat Sauce and Fontina

1. 1 tablespoon cooking oil
2. 1 onion, chopped
3. 1 pound ground beef
4. 1/2 cup red wine
5. 1 (16 ounce) can crushed tomatoes in thick puree
6. 1 teaspoon dried oregano
7. 2 1/4 teaspoons salt
8. 3/4 teaspoon fresh-ground black pepper
9. 1/2 pound perciatelli
10. 1/2 teaspoon red wine vinegar
11. 2 ounces Fontina cheese, grated
12. 1/3 cup grated Parmesan cheese, plus more for serving
13. 1/4 cup chopped fresh parsley

1. In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
2. In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.

Yield: 4 servings