Orecchiette alla Florentina

Prep Time: 45 minutes                 Baking Time: 35-40 minutes
Yield:  6-8 servings

Ingredients:

½ pound (230 g) lean ground sirloin
½ pound (230 g) hot Italian sausage, casings removed
Kosher salt
Freshly ground black pepper
1 tablespoon (15 mL) olive oil

1 large onion, medium-dice
2 garlic cloves, minced
1 can (156 mL/ 5.5 oz) tomato paste

12 ounces (3 cups) dry orecchiette pasta
1 can (796 mL/28 fl oz) whole or diced San Marzano tomatoes, undrained
1 package (300 g/10 oz) frozen chopped spinach, unthawed
2 teaspoons (10 mL) Kosher salt
Freshly ground pepper
¼ teaspoon (1.5 mL) hot pepper flakes or 1 teaspoon (5 mL) chili paste
(sambal oelek), if desired

½ cup (125 mL /2 ounces /60 g) shredded mozzarella cheese
1 cup (200 g /250 mL) bocconcini (soft fresh cheese), cut into chunks
¼ cup (1 ounce /20 g) grated or shredded Parmigiano-Reggiano Cheese

Extra mozzarella and Parmigiano-Reggiano cheese for topping

Method:

1. In a large bowl, combine the ground sirloin and hot Italian sausage meat. Sprinkle mixture with a little salt and pepper and gently combine. Don’t over-mix.
2. In a large Dutch oven or sauté pan, heat the oil over medium heat. Add the beef-sausage mixture and cook, breaking it up into small pieces, until it loses its pink colour and starts to brown just a little – about 10-15 minutes.
3. Add the onion and garlic and continue to cook until the vegetables are soft and fragrant (5 – 10 minutes)
4. Lower the heat and stir in the tomato paste. Cook gently over low heat until the mixture has thickened and has started to caramelize – approximately 15 minutes.
5. While the meat-tomato  mixture is cooking,  cook the pasta in boiling salted water until just barely al dente (8-10 minutes, or as directed by the package). Do not overcook. Drain well.
6. Preheat oven to 350 F (180 C). Lightly oil a large shallow 9 x 12 baking dish; or use two 8 x 8 baking dishes.
7. Add tomatoes and spinach to the meat mixture. Stir to combine and bring to a gentle simmer. Simmer gently until the spinach has thawed and has been incorporated into the sauce.
8. Add salt and pepper, as well as some chili flakes or sambal oelek if more heat is desired.
9. Fold in cooked and drained pasta. Fold in the mozzarella, bocconcini, and parmesan cheeses. Place into the prepared baking dish(es); cover tightly with foil.
10. Bake at 350^oF (180⁰C) for 35-40 minutes, or until bubbly. Remove from oven and sprinkle with extra grated mozzarella and parmigiano-reggiano cheese. Return it to the oven (uncovered) for an additional 5-10 minutes to let the cheeses melt.
11. Let stand for 5 minutes before serving.