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- 500 g minced beef and pork mix or veal
- 1/2 glass white wine
- 100 g peas
- 1 carrot
- 1 celery stalk
- 1 medium sized onion
- 1-2 garlic cloves (optional) garlic isn't always used in ragu. But you can add it if you like it.
- extra virgin olive oil
- 1 handful basil leaves or parsley chopped
- 2 tbsp tomato concentrate
- 500 ml tomato pulp or passata
- salt and pepper to taste
- 400 g tortiglioni or other pasta tubes (better ridged like rigatoni)
- 300 g caciocavallo or mozzarella cut into pieces
- 50 g parmesan
Chop the carrot, onion, garlic and celery finely.
Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
Add the minced meat and cook until browned.
Then add the tomato concentrate and stir well
Add the glass of wine and stir well again
When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
Add the basil leaves and salt and pepper as required.
Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
15 minutes before the sauce is ready add the peas.
Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
Mix the pasta and sauce well and allow to cool.
Put a layer of pasta with sauce on the bottom of an oven dish.
Make another layer with thick pieces of mozzarella.
Add another layer of pasta with meat sauce and again some mozzarella
Finish with a layer of pasta.
Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)
Any tube pasta can be used to make this pasta bake e.g. penne, rigatoni, maccheroni, elicoidali etc
Instead of caciocavallo or mozzarella you can also use scamorza or provola
instead of grated parmesan, pecorino or grana are delicious too!
This dish can be prepared in advance up to the point of baking it. Keep it in the fridge and bake just before serving.
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