Orecchiette Bolognese Recipe
Classic Italian slow simmered meat sauce tossed with "little ear' orecchiette pasta
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Ingredients
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Pasta
Bolognese Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Orecchiette
In a large pot of boiling salted water, add 400 grams of orecchiette pasta and cook according to package instructions until al dente. This usually takes about 9-11 minutes.
- 2
Drain and Set Aside
Once cooked, drain the pasta and reserve about 1 cup of the pasta water. Set the pasta aside.
Bolognese Sauce Preparation
- 3
Sauté the Vegetables
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 1 finely chopped carrot, and 1 finely chopped celery stalk. Cook for about 5-7 minutes until the vegetables are softened.
- 4
Add Garlic and Meats
Stir in 3 minced garlic cloves and cook for an additional minute. Then, add 300 grams of ground beef and 200 grams of ground pork, breaking it up with a spoon. Cook until the meat is browned.
- 5
Incorporate Tomato Paste and Tomatoes
Stir in 2 tablespoons of tomato paste and cook for 2 minutes. Then add 400 grams of canned diced tomatoes, 150 ml of red wine, and 200 ml of beef broth.
- 6
Season the Sauce
Add 1 bay leaf, 2 tablespoons of chopped fresh basil, and salt and pepper to taste. Bring the sauce to a simmer.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer uncovered for about 30-40 minutes, stirring occasionally. If the sauce thickens too much, add some reserved pasta water.
Combine and Serve
- 8
Toss the Pasta with Sauce
Once the sauce is ready, add the cooked orecchiette to the skillet and toss everything together. Make sure the pasta is well-coated with the sauce.
- 9
Garnish and Serve
Serve the pasta in bowls, garnished with 50 grams of grated Parmesan cheese and fresh basil leaves to taste.