MEAT RAGU’ :
chopped meat 300g
a mix of celary, carrot,onion chopped
tomatoes sauce 700g
red wine 50ml
fresh ricotta 400g
Short pasta 500g
Brown in a pan with oil extra virgin of olive celary,carrot and onion.
Add the meat and after few minutes add the wine.Cook for 10m.
Add the tomatoes sauce, salt and cook for 1 hour approximately-
Cut the aubergines in slices ,fry them in pinut oil.
Boil the pasta in salt water and cook very al dente (half cooking)
Add butter, ragu’ and parmigiano.
In a baking try place the aubergine around, put the pasta ,the ricotta and more aubergine.close with more pasta.
Bake at 180° for 30m.
Wait 10m before to flip in a plate.