Orecchiette alla Lucana

Preparation:

Preparation: Chop the onion and let it soften in an earthenware pan with a few tablespoons of oil; as soon as it becomes transparent, add the minced meat, salt and, stirring, let it flavor for a few minutes. Also add the peeled tomatoes by dipping them in boiling water, deseeded and chopped. Then continue on a low flame for about two hours, stirring constantly and adding a little hot water if necessary. Before turning off, check the salt and season with chilli pepper and chopped basil. Boil the orecchiette in salted water, drain and season with the sauce and grated pecorino.