 
     "This recipe was fantastic."  
                                                                                                                                                                                        
      |   |  |   |  |  |    | Editor's Note |   | I love using orecchiette pasta, the small shells that resemble little ears made by dragging the dough on a pastry board. Their concave shape and ridged textures make it the ideal shape for scooping up sauces such as this Bolognese with meaty bits of pork in a creamy, white-wine infused sauce. |  |  |  |  |    |   |   |   |    |  |   | Instantly save and organize all your favorite recipes from Food & Wine and EatingWell in one place with MyRecipes. Click below to get started or tap the heart icon on either site to save any recipe for later! |   |  |  |  |  |  |  |  | 
 
      
