DIRECTIONS:

Heat 2 tablespoons of olive oil in a dutch oven over medium-high heat. Add the ground meats and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour the wine into the pan and stir to scrape up any browned bits. Add the tomatoes, tomato paste, salt, pepper and beef base, stirring until combined. Bring to a boil, lower the heat, and simmer. If you don’t have much time you can get by with as little as 10 minutes simmering time. I prefer to let it simmer for several hours to really meld the flavors and thicken the sauce.

Meanwhile, cook the orecchiette according to package directions.

While the pasta cooks, finish the sauce. Add several pinches of baking soda to help cut the acidity of the sauce. Add the basil, half and half, and 1/2 cup of Parmesan. Simmer for 8 to 10 minutes more, stirring occasionally. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and toss well. Serve with Parmesan on the side.