Clear Out The Fridge Baked Pasta Recipe... Kind of a loose take on an Anelletti al Forno Recipe.
Ingredients:
30 mL (2 Tbsp) oil or fat
2 slices bacon, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 medium onion, chopped
Salt and pepper to taste
250g (½ pound) ground beef
250g (½ pound) ground pork
75 mL (1/3 cup) tomato paste
125 mL (½ cup) red wine
½ tsp. ground cinnamon
Pinch nutmeg
1 - 596 mL (28-oz.) can tomatoes
60 mL (¼ cup) bread crumbs
1 Kg (2 lb) dry small pasta
12 oz. provolone cheese, sliced
Grated Pecorino Romano cheese
Method:
Heat a large pot over medium high heat with a little oil and fry the bacon.
When the bacon crisps up a bit, add in the carrot, celery, and onion; fry until softened.
Remove the veg/bacon from the pot; add the beef and pork and brown.
When the beef and pork is brown, return the veg/bacon and add the tomato paste; fry a few minutes longer.
Stir in the wine, and cook until liquid is reduced; scraping up the fond on the bottom of the pot.
Stir in the cinnamon, nutmeg, and tomatoes - lower the heat, cover and simmer for an hour or so.
Bring a pot of salted water to a boil and cook pasta according to package instructions.
When pasta is cooked, add to the sauce and toss to coat.
Lightly grease a 9”x13” baking dish and sprinkle bottom with bread crumbs.
Layer pasta, cheese, and bread crumbs into baking dish; then bake at 350ºF for 25-30 minutes.
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