Orecchiette Potentina Style
Ingredients
500 g of home-made orecchiette
400 g coarsely ground beef
500 g of ripe tomatoes
2 onions
3-4 basil leaves
2 hot red peppers
150 g of grated Pecorino
250 ml of extra virgin olive oil
Salt
Preparation
Peel and chop the onion. Heat the olive oil in a saucepan and brown the onion and the meat. Add the peeled, seeded and diced tomatoes. Season with salt and add the basil leaves. Cook over medium heat adding, if necessary, a ladle of water or broth. Cook the orecchiette in a large pot of salted boiling
water until al dente. Drain thoroughly. Pour the sauce over the orecchiette, mix well and sprinkle with grated pecorino. Serve immediately with the chopped hot peppers and the meat on the side.