Orecchiette al Ragù di Braciole

Name: Orecchiette al Ragù di Braciole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g orecchiette; 600 g beef braciole; 500 g tomato passata; 1 onion; 40 g Pecorino; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the sun-drenched kitchens of Puglia, Orecchiette al Ragù di Braciole graces Sunday tables, marking a leisurely day with its robust flavors. This dish is a weekend staple, a reflection of Southern Italy's love for hearty, comforting meals that bring families together. It's a dish that carries with it the warmth of shared moments and the richness of tradition, simmered slowly to perfection.

Expect a harmonious blend of tender beef braciole, enveloped in a tomato passata rich with the sweetness of onion and a hint of olive oil's fruitiness. Each orecchiette cradles the sauce, while a sprinkle of Pecorino adds a sharp, savory finish. The coarse, rustic texture of orecchiette captures the ragù, ensuring every bite is a taste of Puglia's culinary heart.

Ingredients

400 gorecchiette
600 gbeef braciole
500 gtomato passata
1onion
40 gPecorino
3 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the orecchiette as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. Finely chop 1 onion and set it aside. In a wide pan, heat 3 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion and sauté until it becomes translucent and soft, releasing a sweet aroma.
Add the 600 g of beef braciole to the pan with the onions. Sear the meat on all sides until it develops a deep brown crust. This browning process will add depth and richness to the ragù.
Pour 500 g of tomato passata into the pan with the browned braciole. Stir to combine, ensuring the meat is well-coated with the sauce. Lower the heat to a gentle simmer and let it cook, stirring occasionally. Taste and add fine sea salt as needed, allowing the flavors to meld together.
As the sauce simmers, add 400 g of orecchiette to the boiling salted water. Cook the pasta until it is just shy of al dente, which means it should have a slight bite in the center. Reserve a cup of the starchy pasta water before draining.
Remove the braciole from the sauce and set aside. Add the drained orecchiette to the sauce in the pan. Toss the pasta to coat it evenly, adding reserved pasta water a little at a time if the sauce needs loosening. The pasta should be well-coated and glossy.
Grate 40 g of Pecorino and sprinkle it over the pasta. Toss again to combine, allowing the cheese to melt slightly into the sauce. Serve the orecchiette hot, optionally garnished with slices of the braciole for a traditional Puglian finish.