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Orecchiette with Pork Ragu

Ingrid Beer
  • 65 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Ground pork

4 cloves

Garlic

1

Onion, small

1 tsp

Oregano, dry

1 tbsp

Oregano, fresh leaves

1 tbsp

Parsley, fresh

1

San marzano (28 ounce / 794 gram) can san marzano diced tomatoes

8 oz

Orecchiette pasta

1

Black pepper

1/4 tsp

Fennel seeds, lightly toasted and crushed

1

Salt

1

Olive oil

1 cup

Asiago cheese, grated

1/3 cup

Red wine

4

Very small (italian) eggplants, diced into small 1/2” cubes

1/4 teaspoon (more or less depending on taste) red pepper flakes