I love pasta and I love how this Orecchiette is just the perfect shaped pasta to hold onto this amazing Bolognese, which is so simple to make. Hope you make it at home, but if you dont want to or dont have the time, then you can order this dish from me at Cookunity. [ Ссылка ]
RECIPE: Orecchiette Bolognese
For the Bolognese
1ea Carrot, rough chop
1 stalk Celery, rough chop
1/2ea Onion, rough chop
2 cloves Garlic
2 tbsp Butter
6 tbsp Olive Oil
4oz Pancetta, Diced
1 ½ cup White Wine
1 cup Whole Milk
½ cup Tomato Paste
1.5# Beef chuck, ground
½ cup Chicken Stock
1 sprig Thyme
2ea Bay Leaf
1 cup canned Tomato
Salt + Pepper
1. Add the carrots, celery, onions and garlic to a blender with half the olive oil and blend until roughly chopped but not pureed.
2. Heat Olive Oil and butter in a large pot over medium heat and add the vegetables.
3. Saute until cooked through, then add the beef and pancetta.
4. Once cooked, add the tomato paste and cook until slightly darker.
5. Next, add the canned tomato and cook for 20 minutes or so.
6. Add the Milk and simmer for 30 minutes, then add wine, and continue simmering, stirring often for 1.5 hours or until the sauce thickens.
7. Add the Chicken Stock, Bay Leaves, and Thyme and reduce for 2 more hours.
8. Season with Salt and Pepper.
To serve
1 cup Dried orecchiette pasta
1 cup Bolognese
Parmesan cheese, grated
Black pepper
1. In a large pot filled with salted water, and cook the pasta at a rolling boil until al dente.
2. Drain the water and add the bolognaise.
3. Continue cooking until the sauce infuses with the pasta and plate in a bowl.
4. Top with the black pepper and parmesan cheese and serve.
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