Orecchiette Pasta alla Romano
Pasta and Pizza • Italian
Description
Orecchiette Pasta alla Romano
Ingredients
- Conchiglie Pasta 5 oz
- Shallot 0 oz
- Carrot 0 oz
- Garlic 0 oz
- Celery salt 0 oz
- Parsley 0 oz
- Salt to taste
- Veal 5 oz
- Tomatoes 20 oz
- Mild Chili Spice 0 oz
- Ground Black Pepper 0 oz
- Passata Tomato Sauce 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Parmesan Cheese 0 oz
- Red Grape Juice 0 fl oz
- Onion 0 oz
- Basil to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Tomato Sauce. Finely chop the onion, pour 30 grams of oil into a pot and after 10 seconds add the onion. Sauté the onion until it turns white (do not overcook), then immediately add the tomatoes, season lightly with salt, and let simmer on low heat for about 50 minutes. At the end, add the basil (tear the leaves by hand, without using a knife).
Step 2
Meatballs. Make a mince from the veal (preferably from the thigh of a young calf), season with salt and pepper, add finely chopped garlic and parsley, and mix well. Form balls the size of a walnut and refrigerate for a short time.
Step 3
Dice the onion, carrot, and celery into small cubes, sauté in olive oil for a couple of minutes, no more. Pour in the red wine while sautéing and wait for about another minute. When the wine evaporates, add the tomato sauce, chili, parsley, meatballs, and cook for a couple more minutes.
Step 4
Drop the pasta into boiling water; it will be ready in 12–13 minutes. When everything is ready, mix the meatballs, vegetables, and sauce with the orecchiette. Add the grated cheeses.
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