Orecchiette Pasta Bolognese Recipe
Made with house cured pancetta, ground beef, ground pork & red wine.
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Ingredients
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Pasta
Bolognese Sauce
Method
Preparing the Sauce
- 1
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and translucent.
- 2
Add Pancetta
Add the house-cured pancetta to the skillet and cook for 3-4 minutes until it starts to render its fat and becomes slightly crispy.
- 3
Brown the Meat
Increase the heat to medium-high, then add the ground beef and ground pork to the skillet. Cook until browned, breaking it up with a spoon, about 5-7 minutes.
- 4
Incorporate Garlic
Add the minced garlic and cook for an additional minute until fragrant.
- 5
- 6
Add Tomatoes and Season
Stir in the diced tomatoes, salt, black pepper, and chopped basil. Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
Cooking the Pasta
- 7
Boil Water
In a large pot, bring salted water to a boil.
- 8
Cook the Orecchiette
Add the orecchiette pasta to the boiling water and cook according to package instructions, usually about 10-12 minutes, until al dente.
- 9
Drain and Combine
Once the pasta is cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta. Add the drained pasta to the skillet with the Bolognese sauce and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serving
- 10
Plate and Garnish
Serve the orecchiette pasta Bolognese hot, garnished with additional chopped basil and freshly grated Parmesan cheese if desired.
