Ingredients

• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 garlic clove, minced
• 2 eggs
• 1 tbsp. minced Italian parsley
• salt
• flour for dredging
• 3 tbsp. extra virgin olive oil
• 1 cup tomato puree
• 3/4 pound orecchiette
• 1/3 lb. fresh mozzarella, sliced
• 2 tbsp. freshly grated pecorino

Method

In a bowl, mix the ground beef and pork with the garlic, eggs, parsley and salt. Shape the mixture into small balls and dredge in the flour, shaking off the excess. Heat the olive oil in a pan large enough to accommodate the pasta later; add the meatballs; when they have browned evenly, add _ cup of the tomato puree. Simmer for 15 minutes.

Meanwhile, cook the orecchiette in 4 quarts of boiling salted water until al dente; drain, reserving 1 cup of the cooking water if needed to dilute the sauce, and fold into the pan with the meatballs. Cook for 2 minutes or until the pasta has absorbed some of the sauce, adding some of the reserved cooking water if needed.

Transfer to a terracotta pot; top with the mozzarella, remaining tomato puree, and Pecorino. Bake in a preheated 350 degree oven for 10-15 minutes, until bubbling, and serve hot.

(Serves 4)