Orecchiette al Sugo

A thick sauce that clings to the pasta ears, colored by a reduction of fresh tomatoes and seared meat. The scent of fresh basil mingles with the full-bodied aroma of reduced red wine.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 835
• Protein: 37 g
• Carbs: 89 g
• Fat: 35 g

Ingredients

• 400 g Orecchiette ( dry weight )
• 200 g Ground beef 15% fat ( fresh )
• 2 piece Toulouse sausage ( meat removed from casing )
• 800 g Round tomato ( diced )
• 1 piece Onion ( minced )
• 2 piece Garlic ( chopped )
• 100 ml Red wine
• 3 tbsp Extra virgin olive oil
• 50 g Parmesan cheese ( grated )
• 10 piece Basil ( fresh leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Aromatic garnish preparation

   Finely chop the onion. Mince the garlic cloves after removing the germ. Cut the round tomatoes into small regular cubes.

2. Searing the meats

   In a skillet with olive oil, brown the ground beef and the meat from the Toulouse sausages. The meat should be well browned and slightly stick to the bottom to create drippings.

3. Deglazing and simmering

   Add the onion, garlic, and tomato paste. Deglaze with the red wine, scraping the bottom with a wooden spatula. Pour in the tomatoes. Let reduce over low heat until the sauce coats the spoon.

4. Cooking the pasta

   Cook the orecchiette in a large amount of boiling salted water. They should remain firm to the bite (al dente).

5. Final binding

   Mix the pasta with the sauce and a little cooking water. Add the grated parmesan and chopped basil at the last moment to keep the herbs fresh.

Chef's tips

• Always keep a ladle of pasta cooking water to bind the sauce if it gets too dry.
• The meat must caramelize well at the bottom of the pan to release all its flavors.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The sauce is even better when reheated the next day.