Baked Sicilian Pasta Rings
By sarascharft
1 Picture
Ingredients
- 1 lb. of Anelletti Pasta, found in most Italian groceries, make sure they are imported from Italy.
- 1 can of San Marzanos tomatoes crushed with your hand
- 3/4 lb. beef
- 1/4 ground pork
- 1 large onion - diced
- fresh basil
- olive oil
- 1/2 glass good Italian red wine
- salt & pepper
- 1 cup fresh cooked or frozen peas
- 1/2 lb. crumbled primosale cheese (or ricotta salata)
- 1 cup grated caciocavallo or pecorino romano
- 3 tbs. imported Tomato Paste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large saucepan or dutch oven, coat the bottom with olive oil and add the onion.
Let this cook for about 7-8 minutes, then add the meat breaking it up with a large spoon. Season with salt and
pepper. Let this cook over medium heat for 10 minutes, stirring frequently.
While this is cooking, in lots of abundant salted water, cook the Anelletti according to the package for al dente.
Drain and place in a bowl. Add the red wine, and
continue cooking for 15 minutes more on low. Stir.
Sprinkle 2 tbs. of the caciocavallo over the meat and mix.
Add the tomato then the tomato paste. Blend well.
Step 2
Add a few basil leaves and the peas.
Cook on low for about 25 minutes.
In a large bowl, add some of the sauce 1/2 of each of the cheeses, the pasta, and blend well. Keep adding
sauce and the remaining cheeses until all the ingredients are well blended.
Step 3
Now top with the rest of the grated cheese and bake in
a warm oven, around 350 degrees for 20 minutes covered, then 5 minutes uncovered.
Serve.
6-8 people.
Review this recipe