PASTA AL FORNO SICILIAN STYLE

MEAT RAGU’ :

chopped meat  300g

a mix of celary, carrot,onion chopped

tomatoes sauce  700g

red wine 50ml

fresh ricotta 400g

4 aubergines

Short pasta 500g

Butter 50g

Parmigiano 100g

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.  

 

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