Name: Pasticcio di maccheroni con la ricotta (Baked pasta with meat and cheese)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 5 tablespoons intensely fruity extra-virgin olive oil; 1 yellow onion; 1 carrot; 1 celery rib; 1 pound (450 g) boneless beef or pork, in one piece; 7 ounces (200 g) caciotta or other semihard cheese; 1⅓ pounds (600 g) ziti (long, tubular pasta); 3½ ounces (100 g) grated parmigiano-reggiano; 1 pound (450 g) ricotta, preferably ricotta romana; 11 ounces (300 g) tomato purée; scant 1 cup (200 ml) light red table wine; pepper; salt

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 yellow onion
1 carrot
1 celery rib
1

Method

Chop together finely the onion, carrot, and celery. Tie the meat with kitchen string so it will keep its shape. Put it in a saucepan with 3 tablespoons of the oil and brown uniformly over medium heat for about 5 minutes. When a crust has formed on the surface, add the chopped vegetables and sauté fo