Orecchiette and White Wine Sauce

Instructions

1. Begin by gathering and prepping all ingredients (mise en place). This ensures a smooth cooking process.
2. Bring a large pot of generously salted water to boil. It should taste like the sea. Add your preferred pasta (orecchiette or similar). Cook until al dente, then reserve ¼ cup of the pasta water before draining. Set pasta aside.
3. In a large sauté pan or skillet, heat the oil over medium heat. Add the chopped onion and cook for 2–3 minutes, until softened. Add the garlic and red pepper flakes, and continue to cook for another 1–2 minutes, stirring often to prevent burning.
4. Add the ground veal to the pan, breaking it up with a wooden spoon. Season with salt and pepper. Cook for 5–6 minutes until browned and fully cooked through, stirring to combine with the onion and garlic mixture.
5. Sprinkle in the paprika, Italian seasoning (or oregano), and fennel seeds if using. Stir to coat the meat evenly in the spices.
6. Pour in the beef stock, pasta water (if using), and white wine. Stir well, scraping any bits from the bottom of the pan. Reduce heat to medium-low, cover, and let it simmer gently for 10–12 minutes. Stir occasionally.
7. Remove the lid and check the consistency of the sauce. If it’s too thick, add more broth or wine. Add the spinach and stir until just wilted, about 1–2 minutes.
8. Add the cooked and drained pasta directly into the saucepan or combine everything in the pasta pot. Toss to coat the pasta evenly in the sauce.
9. Sprinkle in the grated Parmesan and stir until melted and creamy. Taste and adjust seasoning as needed — more salt, pepper, cheese, or red pepper flakes to your liking.
10. Serve hot, topped with extra Parmesan, red pepper flakes, or fresh parsley if desired.