The Ging's Orecchiette with Spiced Beef and Tomatoes

This simple one-dish recipe has an interesting mix of spices that’s balanced and full of flavor. The Ging uses ground lamb and served it to me one evening with a big salad and 15-minute homemade no-churn coffee ice cream. (Stay tuned for that one in a future recipe blog!)

INGREDIENTS

  • 2 Tablespoons olive oil

  • 1 lb ground beef (or lamb)

  • 2 large onions, halved and thinly sliced

  • 1 teaspoon ground cinnamon

  • 1/2 to 1 teaspoon cayenne pepper

  • 1/8 teaspoon ground cloves

  • 1/3 cup dry red wine

  • 28-oz can San Marzano tomatoes, undrained

  • 8 oz orecchiette pasta

  • Freshly grated Parmesan cheese

 

INSTRUCTIONS

  1. Heal oil in a heavy large pot over high heat.

  2. Add meat and onions. Sauté until brown, about 10 minutes.

  3. Reduce heat to medium and add cinnamon, cayenne and cloves. Sauté 5 minutes.

  4. Add wine and tomatoes, and simmer until mixture is thick, stirring occasionally, about 10 minutes. (Can be made ahead. Cool slightly, Chill uncovered until cool, then cover and chill. Rewarm before continuing.)

  5. Meanwhile, cook pasta in salted water until al dente. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Serve with freshly grated Parmesan.

  6. The dish tastes better when made 1-2 days ahead.

RecipesSusan JohnsonComment