Orecchiette with Priore's Ragù

Name: Orecchiette with Priore's Ragù
Ingredients: 1.1 lbs fresh orecchiette (500 grams); 14 oz mixed ground beef and pork (400 grams); 2 Italian sausages; 1/4 cup red wine (60 ml); 1/2 onion; Bay leaf, sage, salt, and pepper; 1 tablespoon extra virgin olive oil; Confit cherry tomatoes, to taste; 1 handful taralli (Italian snack crackers)

LA BOTTEGA DELLE FATE @cook_15953973

Umbria

THE PRIORE'S RAGÙ.
Fra' Macinato was rushing through the streets of the Terziere; it was Palio day. The ladies, archers, and jesters were getting ready for the parade, and he, in charge of the tavern kitchen, was in a complete frenzy. "Where is the Priore???" he exclaimed, breathless as he entered the castle's secret rooms. "We need to make the ragù!"
Fra' Cipolla looked at him and grew anxious—it was the Priore who guarded the recipe, and no one else had it. "Have you checked the cellars? We need good wine to finish the dish!" shouted Frate Alloro from the oratory. Everyone looked at each other and set off in different directions to search for him; without him, nothing could be cooked. The search was fruitless, and the brothers were left discouraged. But just when all seemed lost, Frate Rosmarino had an idea: "Well, brothers, we'll manage. We know we can't use the original recipe, but we've watched the Priore make it for years. We'll do our best!" So they grabbed a big pot, added all the herbs, a generous handful of ground meat, deglazed with red wine, and prayed until the ragù was done.
The aroma lifted everyone's spirits—at least the Palio dinner was saved. Even if it was just an imitation, at least they had tried.
A TRADITIONAL RAGÙ FROM THE CASTELLO DISTRICT, CITTÀ DELLA PIEVE (PG).

LA BOTTEGA DELLE FATE @cook_15953973

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Ingredients

1.1 lbsfresh orecchiette (500 grams)
14 ozmixed ground beef and pork (400 grams)
2Italian sausages
1/4 cupred wine (60 ml)
1/2onion
Bay leaf, sage, salt, and pepper
1 tablespoonextra virgin olive oil
Confit cherry tomatoes, to taste
1 handfultaralli (Italian snack crackers)

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Steps

1

Bring a large pot of water to a boil. In a large pan, finely chop half an onion and sauté it in the olive oil.
2

Add the ground meat and two Italian sausages, cut into pieces and with the casings removed. Let them brown, season lightly with salt and pepper (the sausage is already flavorful), add the herbs, and cook for a few minutes.
3

Pour in the red wine and let it cook off. Be careful not to use too high a heat, and cover the pan so the meat doesn't dry out.
4

Once the sauce is nicely browned, blanch the orecchiette in boiling water for about 2 minutes. Then transfer them with a ladle, along with a little cooking water, into the pan with the meat.
5

After transferring, let the pasta absorb the flavors over medium heat for a minute. Gradually add more pasta water as needed until the orecchiette are fully cooked. They should finish cooking in the Priore's ragù sauce.
6

Just before the pasta is done, add some confit cherry tomatoes in oil, or if you prefer, sun-dried tomatoes with their oil, and mix well.
7

Serve as you like, topping with the remaining confit tomatoes and crumbled taralli. Enjoy!

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LA BOTTEGA DELLE FATE @cook_15953973

Published in the US on September 28, 2025 14:01

Umbria

Cuoca per passione, mi piace scrivere ed è per questo che scrivo soprattutto fiabe personalizzate per chi vuole regalare un momento fatato alle persone che ama. Per i miei piatti scrivo #fiabericette con le quali descrivo gli ingredienti come personaggi della storia.. Beh, se vi fa piacere, chiedatemi come fare per averne una vostra!