Orecchiette al ragù

The orecchiette with meat sauce are a tasty first course, this particular shape of pasta typical of the Apulian territory, loved throughout Italy, thanks to its characteristic roughness allows you to collect well any type of sauce and seasoning. Famous are the orecchiette with turnip greens, excellent version with sausage, but today I propose them with an excellent Bolognese meat sauce, mouth-watering!

Ingredients for 4 / 5 people

Dried or fresh orecchiette 500 g

Coarse salt for cooking water, one outlet

Olive oil for cooking water, a thread

For the meat sauce

Mixed sauté (a large celery stalk, a large carrot and a large white onion)

Extra virgin olive oil

Meat broth, one liter + two meat cubes (one every 500 ml of water)

Red wine, one glass

Minced beef, 500 g

Bacon 200 g

Mortadella cut in a single slice, 100 g

Tomato puree 250 ml

Tomato paste one tablespoon

Preparation

Wash and clean the carrot and celery, peel the onion, place on a cutting board and chop everything with a knife. Take a large pan and heat a nice round of oil, then add the vegetables and fry over low heat.

While the sauté is cooking, heat the water for the broth, with two cubes of meat. As soon as the sauté is golden brown, dip the minced meat in the pan, together with the mortadella and bacon that you have made into cubes and smoothie. Mix well with a wooden spoon, trying to break up the minced meat as much as possible with the tip of the spoon. Brown well, then blend with a glass of red wine. Let it evaporate for a few minutes, always over low heat. Then add the puree, mix carefully and finally add a part of the broth. Cook very slowly, the heat must be at a minimum, when the broth is well dried to uncover all the meat, pour the other half and finish cooking stirring (I recommend) from time to time. Boil the water for the orecchiette, with a handful of coarse salt and a drizzle of olive oil, drain al dente and season with plenty of meat sauce and grated Parmesan cheese (if desired). Serve hot, enjoy your meal!

Tip

Once cooked, the sauce can be stored for up to 6 days in the refrigerator (covered with plastic wrap in a bowl), or frozen in special trays.