In our continued quest to make up for all the pasta we didn’t have during our first few years of marriage (crazy, I know), we’ve been devouring pastas left & right. I’m just learning about differing types of noodles and their particular functions, and thank you to Ina Garten’s recipe, I was introduced to the mollusk-like orecchiette, a perfect vehicle for the ground sirloin bolognese sauce. I kept the core of the recipe, but added slivered almonds & onion. And despite the completely Italian name (frankly, I don’t think I pronounce either word properly), the recipe was easy – but still evoked a true depth of flavor that I’m still salivating over.
Buon Appetito, indeed.
- 1 lb, orecchiette
- 1 lb, ground sirloin
- 1/2 white onion, diced
- 4 cloves garlic, minced
- 2 cloves garlic, whole
- 2 bay leaves
- 2 tbsp, EVOO
- 1 (28 oz.) can, san marzano tomatoes
- 1 tbsp, tomato paste
- 1/4 cup, slivered almonds
- 1/4 cup, heavy cream
- 1/4 cup, red wine
- 1 tsp, fresh oregano
- pepper, to taste
- salt, to taste
- brown sugar, to taste
- handful of fresh basil
- as many crushed red pepper flakes as you can tolerate
- as much shredded parmesan as your heart desires
- heat large sauce pan over medium-high heat
- place onions & garlic in the dry pan and roast until garlic is near-crisp and onions start to brown
- add EVOO to pan, allow oil to get hot (but not smokey) and add ground sirloin
- brown sirloin until evenly cooked
- add salt, pepper, oregano, 1/2 of the red pepper flakes. stir for about one more minute.
- add wine and cook, allowing to evaporate for about one more minute
- add tomatoes and tomato paste
- bring to boil, leave at a simmer for 10 minutes
- separately, boil heavily salted water with the whole garlic cloves and bay leaves, as well as a dripping of oil
- once boiled, cook noodles for 8-10 minutes, or until desired doneness
- while pasta is cooking, add a handful of basil, cream and a little more wine
- bring to a boil, allow to simmer for 8-10 more minutes, or until desired thickness
- drain pasta, add to sauce with most of the parmesan, stir well and serve.
- serve topped with fresh parmesan and fresh basil. add the purple basil flowers for a pop of color.
- Buon Appetito!