A very representative dish of my land, Calabria.
The recipe for baked pasta, a classic Sunday preparation or parties.
This recipe includes meatballs in the gravy
Ingredients for 4 people serve
For pasta
500 g of slaps or paccheri
400 g minced beef
200 g of minced pork
3 boiled eggs
1 liter of tomato sauce
1 teaspoon of tomato paste
1 chopped red Tropea onion
50 g of caciocavallo
50 g of Parmigiano Reggiano
Salt and Pepper To Taste
For the meatballs
250 g of minced meat mixed between pork and beef
70 g of breadcrumbs
25 g of pecorino romano
25 g of fresh pepper
2-3 spoons of milk
20 g of Parmigiano Reggiano
2 sprigs of chopped parsley
2 cloves of garlic
Salt and Pepper To Taste
Let's start with the meatballs
Put all the ingredients in a boulle and mix everything with a fork until you get a compact dough.
At this point we form the meatballs and put them aside.
For the sauce
In a saucepan pour the minced meat and let it dry and fry at moderate heat, once dried pour the chopped onion, grind a little pepper and let the onion sugars release, making it just wither.
At this point, add the tomato paste and mix everything well. We pour the sauce, bring it to the boil slightly and insert the meatballs.
We let it go for about an hour on low heat.
As soon as the sauce is ready, bring to a boil in a pan of salted water, pour in the pasta and drain 5 minutes before cooking time.
At this point we take a baking dish and spread a layer of sauce remembering to crumble all the meatballs in the same.
Over the sauce spread the pasta.
Roll out the dough, grate the Parmesan and proceed with the eggs and caciocavallo or mozzarella.
We go up and pepper
Let's proceed with another layer of sauce. Again pasta, eggs with caciocavallo and parmesan, and finish with the last layer of sauce by grating a layer of parmesan on top.
We bake in a preheated oven at 180 ° C for the gratin time
We bake and serve.
based on 3 Review (s)
