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Try SavoraAnelletti al Forno (Sicilian Pasta Ring)
A show-stopping Sicilian baked pasta dish! Anelletti pasta is tossed in a rich, slow-cooked ragù with peas and fried eggplant, then molded into a ring and baked to golden perfection. This Timballo di Pasta is sure to impress your family and friends.
Ingredients
- Anelletti pasta1 pound
- Ground beef1 pound
- Ground pork1/2 pound
- Canned crushed tomatoes28 ounces
- Tomato paste2 tablespoons
- Onion1 medium
- Carrot1 medium
- Celery stalk1 medium
- Frozen peas1 cup
- Eggplant1 medium
- Pecorino Siciliano cheese1/2 cup
- Breadcrumbs1/2 cup
- Olive oil3 tablespoons
- Dry red wine1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh basil leaves1/4 cup
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Learn MoreMethod
Prepare the Ragù: In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery and cook until softened, about 5-7 minutes. Add ground beef and pork and cook, breaking it up with a spoon, until browned.
Stir in tomato paste and cook for 1 minute. Pour in red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot.
Add crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
Prepare the Eggplant: While the ragù is simmering, cut the eggplant into 1/2-inch cubes. Fry the eggplant in batches in olive oil until golden brown and tender. Drain on paper towels and set aside.
Cook the Pasta: Cook anelletti pasta according to package directions until al dente. Drain well.
Assemble the Timballo: Preheat oven to 375°F (190°C). Grease a 9-inch ring mold or springform pan. Combine breadcrumbs and half of the grated Pecorino Siciliano cheese. Sprinkle the breadcrumb mixture evenly over the bottom and sides of the prepared mold.
In a large bowl, combine the cooked pasta, ragù, fried eggplant, and peas. Mix well to coat the pasta evenly with the sauce.
Pour the pasta mixture into the prepared mold, pressing down gently to pack it in. Sprinkle the remaining Pecorino Siciliano cheese over the top.
Bake for 30-40 minutes, or until golden brown and heated through. Let cool in the mold for 10-15 minutes before inverting onto a serving plate.
Carefully unmold the Anelletti al Forno and garnish with fresh basil leaves. Serve warm.
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