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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, brown pancetta until fat is rendered. | 2. At this point, I like to remove it from the pan and trim and discard fat off of the meatier pieces. | 3. Return the meaty pieces to the saucepan and add onions and parsley, sauteeing until onion is translucent, about 10 minutes. | 4. Add ground pork and brown thoroughly. | 5. Pour in crushed tomatoes, then add bay leaves, sage and garlic. | 6. Simmer together for about 45 minutes, stirring in half of the Romano cheese about ten minutes before done. | 7. In the meantime, bring to boil a large pan of salted water; add saffron, then add orecchiette. | 8. Cook according to package directions (mine cooked in about 20 minutes). | 9. Drain, but don't rinse, pasta. | 10. Return to sauce: remove the bay leaves, then combine pasta and sauce in a serving bowl. | 11. Top with remaining Romano cheese to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	4	ounces	chopped	100.8667	0.0	22.44	0.5667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
flat leaf parsley	4	tablespoons	chopped	100.8667	0.0	22.44	0.5667
pork	1	lb	ground lean	1705.536	0.0	63.0958	159.0775
tomato puree	1	can	crushed	312.36	73.8156	13.562999999999999	1.7262
bay leaf	2			-	-	-	-
sage	1 1/2	1/2	dried	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
romano cheese	1 1/2 - 2	cups	grated	-	-	-	-
orecchiette	12	ounces		100.8667	0.0	22.44	0.5667
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.