Notes about Recipes in this book

• Homemade orecchiette with rustic tomato-beef sauce

  • paula_2jbrri on May 12, 2026

    No, I didn’t make fresh pasta. I use dried. In fact, I don’t use orecciette because those little ears have a tendency to clump. I use any medium size pasta that’ll hold up to sauce such as farfalle or fusilli. I make this a one pan meal by cooking the beef and tomatoes for about 10-15 minutes until tomatoes are reduced then adding the pasta and water and simmering until, pasta is al denté and sauce is thickened. (2 cups water to 8 ounces pasta)