Orecchiette & Pork Ragu
with Carrots & Zucchini
Ingredients
- 10 oz Ground Pork
- 10 oz Ground Beef
- 1/2 oz Pecorino-Romano
- 4 cloves Garlic
- 2 Zucchini
- 1 Tbsp Capers
- 1 Tbsp Tomato Paste
- 1 Cup Grape/Sherry Wine
- 2 Tbsp Mascarpone Cheese
- 1 Tbsp Tomato Paste
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Tbsp Sicilian Oregano
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the green beans; halve crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Roughly chop the pistachios.
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Cook the pasta
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, uncovered, stirring occasionally, 10 to 12 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
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Cook the zucchini
Meanwhile, wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered zucchini pieces and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a plate.
Protein Variations
Customized Steps
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Cook the pork & make the sauce
Heat the same pan on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened and the flavors meld together.
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Finish the pasta & serve your dish
Add the cooked pasta and cooked zucchini to the pan and toss to combine. Turn off the heat. Add the butter and parmesan cheese; toss until the pasta is coated (if necessary, gradually add the reserved pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the pistachios and lemon zest. Enjoy!
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