"The sauce fits the pasta," said judgeMarc Vetriin praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers—they hang on to the pasta when you lift up your fork."
The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.
Crisp, substantial white blend from northern Italy.
I added sauteed Italian zucchini to mine, fennel seeds, then fresh basil at the end.
Fantastic. I also used ground Turkey, not the real lean stuff either.
Very tasty, and it comes together very quickly.
I added spinach to mine and it was delicious
i love this recipe it was amazing my family thought it was great
Man this was good. I don't care if it's "real Italian" or not. It was utterly delicious. That little half teaspoon of rosemary is just perfect, gives it a very nice flavor without overpowering anything.
I did find I needed more than half a cup of white wine to deglaze the pan properly. That may have just been me being inattentive while browning the meat so I wound up with more stuff stuck to my pan than intended. No matter, the end result was fabulous.
This is not an Italian recipe, being Italian I can tell you this. I thought I try to do something different. Way too salty and by the way real Italians do not use chicken broth. Epic fail.
Have made this so many times over the years. First time I made it with veal and followed the recipe faithfully - delicious. I also made it with ground beef - also delicious. Over the years we’ve moved to a more veggie-based diet and now I make it with an assortment of mushrooms chopped finely - STILL DELICIOUS. Substituted shallots for the onion - made a lovely delicate flavor. Add extra capers - always. Great recipe to make as is or as a base to riff on.
A keeper. Since ground veal is sort of hard to come by I used ground pork....chicken or turkey would be fine as well. They all substitute well for veal even when strips are pounded out and sauteed in other recipes. I added sauteed Shiitake mushrooms and it really worked great. Easy recipe and Like most Italian food, simple.
Made this for dinner tonight and it was delicious!! Husband and daughter loved it and daughter said she hopes there is enough for a third day of leftovers. Didn't have fresh herbs so I used the dried and it was just fine. Definitely a keeper recipe.
This was delicious. I only had a tablespoon of capers on hand and it was fine. Also, it did not take 40 minutes. Closer to a half-hour from start to finish.
This has become a family favorite; without a doubt, a no fail dish. I usually make a double helping to feed our large crew and ensure plenty of leftovers. As we have decided as a family to not eat veal, I substituted 1/2 pork and 1/2 beef. The taste was not at all compromised.
Have made this twice, and found it relatively easy to prepare and absolutely delicious each time. The first time I tried it after looking for ideas for a pound of ground veal. That time I was missing the capers, fresh parsley and butter and used campanelle pasta in place of orecchiette. The second time I substituted a pound of ground bison for the veal, but was otherwise faithful to the recipe (except for a bit of avocado oil to brown the bison). The bison dish was a richly flavored, hearty pasta dish which was picky-husband approved. This recipe is definitely a keeper!
Nice and mild pasta. I added a splash of warm, heavy cream to tighten up the sauce. I also drained the fat from the ground veal.
How I wish I am able to do this with lots of patience. I've tried the other pasta and hopefully I can also do this perfectly. It looks great!
How about using onion as part of the ingredients? I did this before but I also used some onions. Does it make any difference in taste?
Oh well, I'm already drooling over your recipe! It does look fantastic and I so love all pasta dish! I'm gonna try this soon. Thank you
I find it hard to pronounce the word "Orecchiette" lol
Great easy summer dish!