Orecchiette al Pesto Rosso con Manzo Macinato

Orecchiette al Pesto Rosso con Manzo Macinato ingredients

• 0.5 cup sun-dried tomatoes in oil
• 0.25 cup pine nuts
• 0.5 cup fresh basil leaves
• 0.25 cup Parmesan cheese
• 2 cloves garlic
• 1 tsp red wine vinegar
• 2 tbsp reserved sun-dried tomato oil
• 0.25 tsp salt
• 12 oz orecchiette pasta
• 1 tbsp olive oil
• 1 lb lean ground beef
• 0.5 medium yellow onion
• 1 clove garlic
• 0.25 cup beef broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh basil
• 2 tbsp Parmesan cheese

How to make Orecchiette al Pesto Rosso con Manzo Macinato

1. Prepare the Pesto Rosso: In a food processor, combine 1/2 cup drained sun-dried tomatoes (reserve the oil), 1/4 cup toasted pine nuts, 1/2 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 2 cloves garlic, and 1 teaspoon red wine vinegar. Process until a coarse paste forms, then slowly drizzle in 2 tablespoons of the reserved sun-dried tomato oil and 1/4 teaspoon salt until the pesto reaches your desired consistency. Set aside.
2. Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add 12 ounces orecchiette pasta and cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve about 1/2 cup of the pasta cooking water.
3. Brown the ground beef: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain off any excess fat.
4. Sauté aromatics: Reduce the heat to medium. Add 1/2 medium finely chopped yellow onion to the skillet with the beef and cook for 3-4 minutes until softened. Stir in 1 minced garlic clove and cook for another minute until fragrant.
5. Deglaze and season: Pour in 1/4 cup beef broth and scrape up any browned bits from the bottom of the skillet. Season the beef mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Combine and coat: Add the cooked and drained orecchiette to the skillet with the beef mixture. Add the prepared Pesto Rosso and toss well to ensure the pasta and beef are evenly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water to loosen it.
7. Serve: Taste and adjust seasonings if necessary. Divide the pasta among serving bowls, and garnish each portion with 2 tablespoons chopped fresh basil and 2 tablespoons grated Parmesan cheese before serving immediately.

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