Orecchiette and White Wine Sauce

Orecchiette and White Wine Sauce

Orecchiette and White Wine Sauce: A Comforting Pasta Recipe with Ground Veal and Spinach

If you’re looking for a comforting, flavorful pasta dish that feels elegant but is easy enough for a weeknight, this Orecchiette and White Wine Sauce recipe will become your new favorite. With tender ground veal, fresh spinach, and savory Parmesan cheese all simmered in a rich white wine and beef broth reduction, this dish delivers restaurant-quality flavor in under an hour.

Why Orecchiette?

Orecchiette, meaning “little ears” in Italian, is the perfect pasta shape for capturing sauce in every bite. Its cup-like structure holds the meaty veal mixture beautifully, making each mouthful a balance of pasta, sauce, and seasoning. This dish proves that pasta shape really does make a difference.

A Simple Yet Flavorful White Wine Sauce

What makes this dish stand out is the white wine sauce — enhanced with garlic, onions, red pepper flakes, and a medley of herbs like Italian seasoning and fennel. Combined with beef stock and a bit of reserved pasta water, it creates a silky, savory base that coats the orecchiette perfectly. Pair this orecchiette dish with the same white wine used in the sauce or a crisp green salad for balance. A slice of crusty bread also works wonders to mop up the flavorful sauce. Our friend Souffle Bombay created this beautiful pasta for us, read her full post for more tips and tricks!

Notes:

  • Pasta Water Tip: If you forget to reserve pasta water, substitute with extra wine, broth, or even a splash of hot water.
  • Make It Creamier: For a richer version, stir in a splash of heavy cream or a pat of butter before serving.
  • Wine-Free Option: Omit the wine and use additional broth or a splash of lemon juice for acidity.

Ingredients

  • 1 tablespoon avocado or olive oil
  • 1 heaping cup chopped Vidalia onion (about 1 small onion)
  • ¼ teaspoon red pepper flakes (adjust to taste for spice level)
  • 4 large garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 1 pound ground veal
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning (or dried oregano)
  • A generous pinch of fennel seeds (optional but recommended)
  • 1 cup beef stock (or beef bone broth for extra richness)
  • ¼ cup reserved pasta water (optional — see notes)
  • ½ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 2 compact cups fresh baby spinach (about 2 generous handfuls)
  • 1 cup freshly grated Parmesan or Parmigiano Reggiano cheese
  • Optional garnishes: more Parmesan, parsley, red pepper flakes

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.

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