INGREDIENTS
1 serving
orecchiette pasta
1/2 lb
ground pork
1 1/4 tsp
sea salt
1/2 tsp
black pepper
1/4 tsp
fennel seeds
1/4 tsp
red pepper flakes
4 cloves
garlic
1 tsp
oregano
1 serving
olive oil
1 small
onion
4 smalls
eggplants
1/3 cup
red wine
28 oz
canned tomatoes
8 oz
orecchiette pasta
1 tbsp
oregano leaves
1 tbsp
fresh parsley
1 cup
asiago cheese
4