Baked Anelletti
A delicious and impressive looking baked pasta dish from Sicily, which will wow your guests!
Ingredients
For the meat sauce (ragu)
- 400 g ground beef or beef and pork or veal mix (14oz)
- ½ glass red wine
- 150 g peas (5oz)
- 2-3 carrots
- 2-3 celery stalk
- 1 medium sized onion peeled
- 3 garlic cloves peeled
- Extra virgin olive oil
- 1 handful basil leaves
- 350 g tomato passata rustica (12oz)
- salt and pepper to taste
For the Timballo
- 400 g anelletti (14 oz)
- breadcrumbs as required
- 3 tablespoon extra virgin olive oil
- 50 g grated parmesan (2oz) grana or pecorino
- 150 g cooked ham (5oz) cut into cubes
- 150 g Caciocavallo or Primo sale cheese (5oz) cut into cubes
Instructions
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First make the meat sauce.
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Chop the carrot, onion, garlic and celery finely. Fry the vegetables in olive oil until they start to soften. Be careful not to let them to burn!
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Add the minced meat and cook until browned. Add the glass of red wine and stir well
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When the wine has evaporated pour in the passata and mix it in well with the meat. Add the fresh basil and salt and pepper as required.
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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.
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10 minutes before the sauce is cooked, add the peas.
While the sauce is cooking you can get on with the rest of the dish.
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Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.
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Grease the sides and base of a deep cake tin with olive oil (I use a spring form tin which makes getting the timballo out easier!)
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Line the sides and base of the tin with breadcrumbs.
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Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.
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Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce.
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Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.
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Cook the timballo at 200 degrees in a preheated oven for 25-30 minutes.
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When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.
Nutrition
Calories: 730kcalCarbohydrates: 65gProtein: 36gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 98mgSodium: 681mgPotassium: 878mgFiber: 6gSugar: 8gVitamin A: 4233IUVitamin C: 25mgCalcium: 311mgIron: 4mg
