Orecchiette with Meat Sauce
Ingredients
- 400 gOrecchiette (dry weight)
- 200 gGround beef 15% fat (fresh)
- 2 pcToulouse sausage (meat removed from casing)
- 800 gRound tomato (diced)
- 1 pcOnion (minced)
- 2 pcGarlic (chopped)
- 100 mlRed wine
- 3 tbspExtra virgin olive oil
- 50 gParmesan cheese (grated)
- 10 pcBasil (fresh leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
Finely chop the onion. Mince the garlic cloves after removing the germ. Cut the round tomatoes into small regular cubes.
- 2
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
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
Cook the orecchiette in a large amount of boiling salted water. They should remain firm to the bite (al dente).
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The sauce is even better when reheated the next day.
