ORECCHIETTE AL RAGÙ PUGLIESE 🍝ORECCHIETTE APULIAN RAGU

pork shoulder

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add pork shoulder, breaking it apart with a spoon; cook until browned on all sides, about 8-10 minutes.

Pour in red wine and simmer until reduced by half, about 5 minutes.

Stir in tomato paste and canned tomatoes; season with salt and black pepper.

Add bay leaves and bring to a simmer; cover and cook on low for 1.5-2 hours, stirring occasionally.

Remove bay leaves and shred pork with two forks; mix back into the sauce.

Cook orecchiette in salted boiling water until al dente, according to package instructions.

Drain orecchiette and add to the sauce; toss to combine.

Serve topped with fresh basil and grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens