Italian · Dinner
Braised Beef and Sausage Pasta
Orecchiette al Ragù Barese
A Pugliese ragù from Bari of beef braciole rolled around garlic and pecorino, simmered slowly with sausage in tomato sauce, the gravy tossed through orecchiette and the meat served alongside.
$
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
24gFat
68gCarbs
5gSugar
4gFiber
780mgSodium
72mgChol
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Instructions
1
Prep
Pound beef scallops to 5mm. Roll each with minced garlic, parsley, 40g Pecorino, salt, and pepper; secure with toothpicks to form 4 braciole. Finely dice onions. Mince remaining garlic. Remove sausage casing.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown braciole on all sides, 6 minutes total. Add sausage chunks, brown 2 minutes. Remove and set aside.
3
Build
Reduce heat to medium. Add diced onion, cook 5 minutes until soft. Add garlic, cook 1 minute. Stir in tomato paste, cook 1 minute until darkened. Deglaze with red wine, simmer 3 minutes until reduced by half.
4
Braise
Add passata, beef stock, bay leaves, salt, and pepper. Return braciole and sausage with juices. Bring to a simmer over low heat, cover partially, cook 100 minutes, turning braciole every 25 minutes until fork-tender.
5
Boil
While ragù finishes, bring 3L salted water to a rolling boil. Cook orecchiette 12 minutes until al dente. Reserve 160ml pasta water, drain.
6
Finish
Remove braciole and sausage from pot, keep warm. Discard bay leaves. Toss drained pasta into sauce with 6 tbsp pasta water, cook over low heat 1 minute to emulsify.
7
Plate
Divide orecchiette among plates. Slice braciole, arrange alongside with sausage. Top with remaining Pecorino, parsley, and black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) beef top round
- 120g (4.2 oz) Italian sausage
- 4 garlic cloves
- 70g (2.5 oz) Pecorino Romano
- 4 tbsp flat-leaf parsley
- 2 small yellow onions
- 600g (21.2 oz) tomato passata
- 2 tbsp tomato paste
- 1/4 cup dry red wine
- 300ml (1 1/4 cup) beef stock
- 4 tbsp olive oil
- 2 small bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 200g (7.1 oz) dried orecchiette
- toothpicks or kitchen twine