Italian cuisine · Dough, Pasta & Rice

Timballo di Anelletti

Sicilian pasta bake made with ring-shaped pasta, beef ragù, peas and caciocavallo, turned out of the pan.

Ingredients · for 6 servings

• 500 g anelletti (Sicilian ring pasta, or small macaroni)
• 500 g ground beef
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 200 g peas (frozen)
• 250 g caciocavallo (or young provolone)
• 60 g parmesan
• 1 onion
• 1 carrot
• 150 ml red wine
• 60 g breadcrumbs
• 5 tbsp olive oil

Instructions

1. Finely dice the onion and carrot and sauté in 3 tbsp olive oil for 6 min. until the onion is translucent.
2. Add the ground beef and fry crumbly and brown over high heat for 8 min., stir in the tomato paste and roast for 1 min. until it smells rich and dark.
3. Deglaze with the red wine, let reduce, add the chopped tomatoes, season with salt and pepper, and reduce uncovered over low heat for 45 min. into a thick ragù; add the peas in the last 10 min.
4. Cook the anelletti in salted water 3 min. shorter than package instructions, drain, and mix thoroughly with the ragù and the diced caciocavallo.
5. Grease a 26 cm springform pan with the remaining olive oil, dust thickly with breadcrumbs, fill in the pasta mixture, press firmly, and sprinkle with parmesan and the last of the breadcrumbs.
6. Bake at 200°C top/bottom heat for 35–40 min. until a firm brown crust has formed, let rest for 15 min., then turn out and cut into pieces.