Orecchiette Bolognese
This is a hearty and satisfying beef and pork ragu brought to you by Chef Ludo Lefebvre. The Ragu is simmered low and slow until it reaches the perfect consistency that clings to the al dente cooked Orechiette pasta. Chef then tops with a generous dusting of grated parmesan cheese.
Nutritional facts
Protein
34g
Carbs
80g
Calories
790kcal
Fat
33.2g
Ingredients
Parmesan Cheese, Chicken Stock, Whole Milk, Canned Tomato, White Wine, Pancetta, Ground Beef, Thyme, Orecchiette, Kosher Salt, Onion, Garlic, Tomato Paste, Black Pepper, Celery, Carrots, Extra Virgin Olive Oil, Butter, Bay Leaf, Canola and Olive Oil Blend
Contains milk, wheat, soybeans, celery.
Reviews
4.4
Based on 1875 reviews
Lived it
Martin · 11/07/26
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About Ludo Lefebvre
Chef Ludo Lefebvre is one of LA's most influential chefs, known for his inventive, refined cooking at Trois Mec, which was named Best New Restaurant (2013) and No.1 Restaurant in Los Angeles (2014, 2016) by LA Weekly, and earned its first Michelin star in 2019. In addition to Trois Mec, Lefebvre is the chef/owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the Staples Center and Universal CityWalk in Hollywood. In December 2015, Lefebvre became a "knight" when he received the prestigious Chevalier de l'Ordre des Arts et des Lettres award from his home country of France. Lefebvre was named Best Chef in Los Angeles by LA Weekly in 2015 and one of the 50 Greatest Chefs in the World by Relais Châteaux. He was a James Beard semifinalist for Outstanding Chef (2020) and was also nominated for two James Beard awards in 2017, Best Chef: West and for his work on the TV program The Mind of a Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a10th anniversary limited edition.
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