Orecchiette Bolognese Pasta is an in-demand popular dish relished more during cold winter. Diners vouch it is darn delicious. Its meat-based sauce has a connection to Bologna, Italy, and is too amazing. The pasta’s lure comes from the combo of meats, spices, and wine that go into the Bolognese sauce.
The words of American celebrity chef Emeril Lagasse are a testimony to the taste of the pasta. “If kids learn how to make a simple Bolognese sauce they will never go hungry,” he noted.
All admirers of the pasta can make it at home. Just like any Bolognese pasta this too has a base combo backed by celery, onions, and carrots. Layers of other ingredients will build on this base to emit the fascinating aroma of Bolognese sauce.
Now take a look at the essential ingredients required for the pasta.
• 1/2 cup finely diced yellow onion
• 3/4 cup finely diced celery
• 3/4 cup finely diced carrot
• 1 pound ground beef chuck
• 1 cup of dry red wine
• 3 tablespoons unsalted butter
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper
• 1¼ cups whole milk
• 1 pinch grated nutmeg
• One cup diced San Marzano tomatoes
• 1 bay leaf
• 1 pound dry or fresh orecchiette, pappardelle
• Grated Parmigiano-Reggiano cheese, for serving
Method of preparation
In making the pasta, get ready the diced celery, carrots, onion, and garlic. Add a little olive oil to the oven and place the garlic and all the minced vegetables to the pot.
Sauté well until the vegetables are soft. Now add red pepper flakes and cook for a few more minutes before the ground beef and veal could be added. The meat can be split into tiny pieces using a wooden spoon. Once the meat is cooked well, it is time to add fresh thyme, bay leaf, and tomato paste and cook for 4 minutes. Then add the heavy cream or whole milk.
Wait for the cream to evaporate, maybe in 10 minutes before adding the wine. Now simmer it for another 10 minutes and add crushed tomatoes and juices stir the sauce well and simmer for 2-hours.
In the last half an hour, the pasta can be prepared by boiling water and seasoning it with kosher salt.
Now test the Bolognese sauce and season it with kosher salt and ground black pepper. Take out the bay leaves and add the sauce on the drained orecchiette. After cooling, it can be served with minced parsley and grated Parmesan cheese.