Orecchiette Recipe

Preparation of Orecchiette with Pork Ragu

1. 1

   Cook the Pasta

   In a large pot of salted boiling water, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add Garlic and Pork

   Add minced garlic and minced pork shoulder to the skillet. Cook until the pork is browned, about 8-10 minutes, breaking it apart with a wooden spoon.

4. 4

   Incorporate Tomato Paste

   Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.

5. 5

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 5 minutes until the wine is reduced by half.

6. 6

   Add Crushed Tomatoes

   Add the crushed canned tomatoes, salt, and black pepper to the skillet. Stir well to combine and bring to a simmer. Reduce heat and let it cook for 30-40 minutes, stirring occasionally.

7. 7

   Combine Pasta and Sauce

   Once the sauce is thickened, add the cooked orecchiette to the skillet. Toss gently to coat the pasta in the sauce.

8. 8

   Garnish and Serve

   Serve the orecchiette hot, garnished with grated Parmesan cheese and chopped fresh basil.