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Orecchiette Bolognese

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

Orecchiette Bolognese, rich and meaty and deliciously tummy-warming.

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 cup White Onion, Finely Minced
  • 1 cup Carrots, Finely Minced
  • 1 cup Celery, Finely Minced
  • 1 Tablespoon Fresh Garlic, Finely Minced
  • ½ teaspoons Dried Red Chili Flakes (or Less Depending On Your Heat Preference)
  • 1 pound Ground Beef
  • ½ pounds Ground Veal
  • 1 Tablespoon Fresh Thyme Leaves
  • 2 whole Bay Leaves
  • 2 Tablespoons Tomato Paste
  • 1 cup Milk Or Cream
  • 1 cup Dry Red Wine
  • 1 can (28 Oz. Size) Crushed Tomatoes
  • Kosher Salt And Black Pepper To Taste
  • 1 pound Orecchiette Pasta, Cooked Al Dente
  • Grated Parmesan Cheese
  • Fresh Italian Parsley, Chopped

Preparation

Heat olive oil in a large heavy pot. Add onions, carrots, celery, and garlic. Saute until softened but not browned. Add chili flakes and sauté for an additional minute. Add beef, veal, and ½ teaspoon of kosher salt. Use a wooden spoon to crumble the meat and break into small pieces. Once the meat is no longer pink, add thyme and bay leaves. Add tomato paste and cook for an additional 2-3 minutes.

Add the milk and bring to a simmer. Continue simmering until all the milk has evaporated and only clear juices remain, about 10 minutes. Add the wine and bring to a simmer. Continue simmering until all the wine has evaporated, about 10 minutes.

Add tomatoes with their juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 – 2 ½ hours, stirring every 20 minutes until you get a rich, thick meaty sauce. Check for seasonings and add kosher salt and pepper accordingly.

Toss the cooked orecchiette in the bolognese sauce and serve topped with parmesan cheese. Garnish with Italian parsley and enjoy!

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6 Reviews

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Bluegrass Mom on 1.19.2014

So delicious! I used all beef (grocery store didn’t have the veal) and used dried thyme. Good as leftovers too.

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lmgordontx on 1.15.2014

This is very good! I used pork instead of veal and it is delicious. My kids even like it and don’t seem to notice the cooked carrots.

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chicagosummerlinds on 1.2.2012

LOVED this! I cut half the milk and added extra wine ;) Plus I only used about 1/4lb of beef, omitted the veal and subbed chopped mushrooms instead and it still turned out very rich and filling. Thanks!

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Dorothy on 12.21.2011

This was easy and delish! Lovely thick sauce. I used 2 cups of wine to thin it out a little. Great recipe.

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Sondra Stephens on 12.19.2011

This was so easy to follow and it came out perfect. A keeper!

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