Orecchiette Bolognese with Chestnuts Recipe

Name: Orecchiette Bolognese with Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds thickly sliced smoked ham, torn into small pieces; 2 tablespoons extra-virgin olive oil; 1 1/4 pounds ground beef chuck; Pinch of ground cloves; 1 celery rib, finely chopped; 1 carrot, finely chopped; 1 onion, finely chopped; 2 garlic cloves, very finely chopped; 1 tablespoon finely chopped sage; 1 tablespoon finely chopped rosemary; 1/4 teaspoon crushed red pepper; 1 1/2 cups dry red wine; One 28-ounce can tomato puree; 2 cups chicken stock or low-sodium broth; Pinch of sugar; Freshly ground pepper; 1 pound orecchiette pasta; 1/2 cup heavy cream; 1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces); 2 tablespoons very finely chopped flat-leaf parsley; Salt; Freshly grated Parmesan cheese, for serving

Servings: persons

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

1
Pulse the ham pieces in a food processor until they are coarsely chopped.
2
In a large, deep casserole or Dutch oven, heat the olive oil.
3
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.
4
Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes.
5
Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes.
6
Add the red wine and cook until it is nearly evaporated, about 10 minutes.
7
Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat.
8
Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.
9
Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.
10
Stir the heavy cream into the bolognese sauce and simmer for 5 minutes.
11
Stir in the chopped chestnuts and parsley and season lightly with salt.
12
Drain the pasta and transfer to a large bowl.
13
Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.

1485

kcal

Calories

Fat

111

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/4 pounds thickly sliced smoked ham, torn into small pieces, 2 tablespoons extra-virgin olive oil, 1 1/4 pounds ground beef chuck, Pinch of ground cloves, and more.

Yes, Orecchiette Bolognese with Chestnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette Bolognese with Chestnuts

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