Orecchiette alla lucana
Instructions
Chop the onion and let it soften in a crock with a few tablespoons of oil; as soon as it becomes transparent, add the minced meat, stirring, add salt and let stand for a few minutes.
Add the tomatoes you have peeled by dipping them in boiling water, deprived of seeds and chopped.
Then continue on low heat for about two hours, maintaining mixed and possibly stretching with a little hot water.
First off check the salt and flavored with chili and chopped Basil.
Boil the orecchiette in salted water, drain and season the sauce and grated pecorino cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta orecchiette
- 300 g of minced veal
- 500 g of firm ripe tomatoes
- 1 onion
- 5 leaves of basil
- Olive oil extra virgin
- Grated pecorino cheese
- Salt
- Hot pepper