Orecchiette Bolognese with Chestnuts Recipe

Ingredients

  • Freshly grated Parmesan cheese, for serving
  • Salt
  • 2 tablespoons very finely chopped flat-leaf parsley
  • 1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
  • ½ cup heavy cream
  • 1 pound orecchiette pasta
  • Freshly ground pepper
  • + 15 more ingredients
    • Pinch of sugar
    • 2 cups chicken stock or low-sodium broth
    • One 28-ounce can tomato puree
    • 1 ½ cups dry red wine
    • ¼ teaspoon crushed red pepper
    • 1 tablespoon finely chopped rosemary
    • 1 tablespoon finely chopped sage
    • 2 garlic cloves, very finely chopped
    • 1 onion, finely chopped
    • 1 carrot, finely chopped
    • 1 celery rib, finely chopped
    • Pinch of ground cloves
    • 1 ¼ pounds ground beef chuck
    • 2 tablespoons extra-virgin olive oil
    • 1 ¼ pounds thickly sliced smoked ham, torn into small pieces

Pulse the ham pieces in a food processor until they are coarsely chopped. In a large, deep casserole or Dutch oven, heat the olive oil. Add the chopped ham, beef chuck and cloves and cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes. Add the celery, ca...

View full recipe at SpringPad

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