Timballo di Orecchiette al Forno Sauce
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Ingredients
  • 4 tablespoons extra virgin olive oil
  • ½ cup onions
  • 3 tablespoons minced carrot
  • 3 tablespoons minced celery
  • 6 ounces ground pork sausage
  • 6 ounces ground beef
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 12 ounces chopped tomato in puree (do not use tomatoes in water)
  • ¼ teaspoon fennel pollen or ground fennel seed
  • ¼ teaspoon dried oregano
  • 1 tablespoon chopped fresh basil
  • ½ cup Pecorino Romano
  • ½ ball Burrata cheese
Instructions
  1. Heat the olive oil on medium-high heat and place the onions in the pan.
  2. Once they start to simmer, place the carrot and celery in the pan.
  3. Turn heat to medium low and sweat the vegetables for 12 minutes.
  4. Turn heat to medium high again and add the beef and pork sausage to the pan in small amounts, chopping the chunks as they brown.
  5. Add the tablespoon of salt to mea, then add the red wine, red pepper flakes, pollen, oregano to simmer for 3 minutes.
  6. Add the tomatoes and ½ cup of the reserved pasta water and simmer on medium low for 15 to 20 minutes, stirring occasionally. (If the meat is too chunky, use a metal spatula to break it up.) The sauce should have thickened considerably.
  7. Turn the heat off and reserve.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/timballo-di-orecchiette-al-forno