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Orecchiette with Meat Sauce Recipe - Orecchiette al Ragú


Though the recipe calls for orecchiette, the sauce will also work well with calzoncelli.

Prep Time: 30áminutes

Cook Time: 2áhours, 20áminutes

Total Time: 2áhours, 50áminutes

Yield: 4 servings orecchiette


  • 1 pound (450 g0) orecchiette (or penne or ziti)
  • 1 pound (450 g) meat (precise kinds given below)
  • 1 medium onion
  • 1/4 cup olive oil
  • 1 quart (1 l) tomato sauce (you'll want either home made or commercial without herbs added)
  • 1/2 cup (125 ml) dry white wine
  • Salt
  • Grated pecorino


The meat should be a mixture, including a few ounces veal stew meat, a mild pork sausage, a pork chop, some lamb chunks, pork belly, and beef cutlets -- in other words, what's on hand and flavorful.

What to do with it? Finely slice the onion and sauté it until it begins to turn golden in the oil. Add the meat and continue cooking, stirring, until the meat has browned. Stir in the wine and let it evaporate over a low flame, then add the tomato sauce and simmer gently for two hours. Check seasoning much of the way through, and after two hours boil lightly salted water for pasta, cook the pasta, season it with the sauce, and serve it with grated pecorino on the side.

The wine? Again, a light red; Rivera's Aglianico Rosso and Rupicolo di Rivera Castel del Monte come to mind, as do the D'Angelo and Paternostro Aglianico del Vulture (the vino d'annata, not the riserva).

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