Orecchiette Bolognese with Chestnuts is relative of the more famous Spaghetti Bolognese. This recipe include heavy (double ) cream, chestnuts and ham for a different texture but such an amazing flavour. Served as a main dish with a glass of Chianti Classico for a perfect combination. Don’t forget to add the parmesan and sprinkle the chopped parsley for the finishing touch.

Orecchiette Bolognese with Chestnuts

Lovely ham and chestnut pasta that will blow your taste buds and mind.

4.59 from 29 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Beef, Nuts, Sauce

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings: people

Calories: 1001kcal

Ingredients

1 1/4 lbs smoked ham thickly sliced torn into small pieces
2 tbsp Extra Virgin olive oil
1 1/4 lbs ground beef chuck
1 pinch ground cloves
1 rib celery finely chopped
1 large carrot finely chopped
1 large onion finely chopped
2 cloves garlic very finely chopped
1 tbsp sage finely chopped
1 tbsp rosemary finely chopped
1/4 tsp red pepper flakes
1 1/2 cups dry red wine
28 oz tomato puree canned
2 cups chicken stock
1 lbs orecchiette pasta
1/2 cup heavy cream
1 cup chestnuts coarsely chopped
2 tbsp parsley v finely chopped
1 pinch granulated sugar
salt
ground pepper
Parmesan grated

Instructions

Pulse the ham pieces in a food processor until they are coarsely chopped. In a large, deep casserole or Dutch oven, heat the olive oil.
1 1/4 lbs smoked ham, 2 tbsp Extra Virgin olive oil
Add the chopped ham, beef chuck and cloves and cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.
1 1/4 lbs ground beef chuck, 1 pinch ground cloves, salt, ground pepper
Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes.
1 rib celery, 1 large carrot, 1 large onion, 2 cloves garlic
Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes.
1 tbsp sage, 1 tbsp rosemary, 1/4 tsp red pepper flakes, 1 1/2 cups dry red wine
Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.
28 oz tomato puree, 2 cups chicken stock, 1 pinch granulated sugar
Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.
1 lbs orecchiette pasta
Stir the heavy cream into the Bolognese sauce and simmer for 5 minutes.
1/2 cup heavy cream
Stir in the chopped chestnuts and parsley and season lightly with salt.
1 cup chestnuts
Drain the pasta and transfer to a large bowl. Spoon the Bolognese sauce over the pasta and serve, passing the Parmesan on the side.
2 tbsp parsley, Parmesan