Homemade orecchiette with rustic tomato-beef sauce from MasterChef: The Ultimate Cookbook: The Ultimate Cookbook (page 73) by The Contestants and Judges of MasterChef

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Notes about this recipe

  • 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)

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