Baked Orecchiette Pugliese

Begin by preparing the ragu. Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the Onion and sauté until softened and translucent, about 5-7 minutes.

Add the Garlic to the pot and cook for another minute until fragrant, being careful not to burn it.

Increase the heat to medium-high and add the Ground beef. Break up the meat with a spoon and brown it thoroughly on all sides. Drain any excess fat.