The Osage Kitchen: Orecchiette alla Bolognese

The Osage Kitchen is a column by Isabel Miró focusing on bringing you delicious recipes.

This is Bolognese alla Osage, with smoky paprika and juicy grape tomatoes to brighten up any winter day!

In order to make hungry people happy, you’ll need the following ingredients:

2 bay leaves
1 tsp dry oregano
1 tsp paprika
1 tsp salt
1 tsp ground black pepper
1/4 tsp red pepper flakes (or more, if you’d like)
3 tbsp olive oil
2 cloves of garlic (minced)
1 small yellow onion (chopped)
1 shallot (chopped)
1/4 cup red wine
1 pint grape tomatoes
1 can crushed tomatoes (28 oz)
1 can peeled plum tomatoes (28 oz)
1 1/2 pounds ground beef
1 box orecchiette pasta
freshly grated parmesan cheese

Procedure:

1. Place the olive oil in a large pot over medium heat. Add garlic, shallot and onion; sautée until tender (2-3 mins).

2. Add paprika and stir until onion mixture is evenly coated.

3. Add ground beef and remaining seasoning: oregano, red pepper flakes, salt, pepper. Stir occasionally until beef is browned and broken up (7-8 mins).

3. Add red wine and simmer for 5 minutes.

4. Carefully pour both cans of tomatoes into the pot. With the back of a wooden spoon, make sure to break up the plum tomatoes.

5. Add bay leaves and grape tomatoes. Lower the heat and let sauce simmer uncovered for about 30 minutes.

6. As your mouth waters and the sauce simmers, go ahead and follow the indications on the pasta box to cook the perfectly al dente orecchiette. Remember to add oil to your pasta water so the pasta does not stick.

7. Drain pasta and remove the bolognese sauce from the flame. Go ahead and serve yourself a giant plate of pasta, because you know you deserve it!

Top orecchiette with bolognese sauce. Pass the cheese, please. Enjoy!

From the Osage kitchen with love,

Isabel Miró