Orecchiette with Beef, Broccoli, & Fior di Latte

What better time to have a quick & easy pasta dish than on a dreary & wet Monday night. This dish will be a crowd-pleaser when it hits the table tonight. Simple, yet flavourful – and it won’t break your budget.

Put down the phone – there’s no take-out tonight.

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Orecchiette with Beef, Broccoli & Fior di Latte

Serves 4


  • 1 lb. orecchiette, or your favourite pasta shape
  • 3 Tbsp. olive oil
  • 2 oz. Italian pancetta, diced
  • 1 lb. lean ground beef
  • 1 small yellow onion, small dice
  • 3 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1 lb. broccoli, bite-size florets
  • Coarse salt & freshly cracked black pepper, to taste
  • 3 oz. Fior di Latte, or your favourite Italian cheese
  • 1 palm Parmesan cheese
  • Drizzle good quality extra virgin olive oil, for finishing


Bring a large pot of water to a boil, and cook pasta according to the package instructions. Don’t forget to season your water.

Meanwhile, in a large pan, heat olive oil over medium high heat, and cook pancetta and beef together, break apart the beef with a wooden spoon, until browned ~ 5 – 6 minutes. Add in onions and garlic, and cook for another minute or so until the onions begin to go translucent.

Add the broccoli, chicken broth, and 2 ladles of pasta water to the pan. Combine altogether and reduce heat to a medium.

Drain the pasta, place the Fior di Latte to the top of the “sauce”, and add the pasta to the “sauce” – this will help melt the cheese. Toss to combine altogether. Add in the Parmesan, taste, and adjust seasoning as necessary (I like lots of pepper with this one). Serve with a nice piece of Fior di Latte and a drizzle of good quality extra virgin olive oil on top.


Easy, simple, and for the most part probably stuff you have at home right now. 🙂



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