Description
A delicious recipe for Orecchiette pasta served with a hearty ragu sauce made from ground beef or Italian sausage, vegetables, and herbs.
Ingredients
- 12 ounces orecchiette pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound ground beef or Italian sausage
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the ground beef or sausage to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer and reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally.
- Add the cooked orecchiette to the ragu sauce and toss to combine. Cook for an additional 2-3 minutes to heat through.
- Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Add a splash of red wine to the ragu for extra depth of flavor while it simmers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg