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Ingredients
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Pasta
Bolognese Sauce
Method
Cooking the Pasta
Boil the Water
Bring a large pot of salted water to a boil.
Cook the Orecchiette
Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water for later use if needed.
Making the Bolognese Sauce
Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
Add Garlic
Stir in the minced garlic and cook for another minute until fragrant.
Brown the Meat
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Incorporate Tomato Paste
Stir in the tomato paste and cook for another 2 minutes.
Add Crushed Tomatoes and Wine
Pour in the canned crushed tomatoes and red wine. Stir well to combine.
Season the Sauce
Add the dried oregano, salt, and black pepper. Bring the sauce to a simmer and reduce heat to low. Let it cook for about 20-30 minutes, stirring occasionally.
Finish the Sauce
Taste the sauce and adjust seasoning if necessary. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Combining and Serving
Combine Pasta and Sauce
Add the drained orecchiette pasta to the sauce, tossing gently to coat the pasta evenly.
Serve
Serve the orecchiette bolognese hot, garnished with grated Parmesan cheese and chopped fresh basil.
