Serves 3
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/2lb ground beef
1/2lb mushrooms, chopped
Kosher salt
Freshly ground black pepper
½ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
2-3 tablespoons small capers, rinsed
¾ pound orecchiette
½ cup Parmigiano-Reggiano cheese, grated
¼ cup chopped flat-leaf parsley
2 tablespoons unsalted butter
In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Add the beef, season with salt and pepper, and raise the heat to high. The add chopped mushrooms.
Cook, stirring occasionally, until the beef is no longer pink and any liquid has evaporated, about 8 minutes.
Add the white wine to the skillet. Boil over high heat until nearly evaporated, about 5 minutes.
Add the chicken stock, thyme, rosemary, and capers.
Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.
Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Serve!