Baked Anelletti alla Palermitana

Method

1. 1

   Heat 30 ml of the olive oil in a wide, heavy saucepan over medium heat. Add the onion, carrot and celery and cook for 7–8 minutes, stirring, until soft and just starting to colour.Heat 2 tbsp (30 ml) of the olive oil in a wide, heavy saucepan over medium heat. Add the onion, carrot and celery and cook for 7–8 minutes, stirring, until soft and just starting to colour.

   Start 7 min timer
2. 2

   Add the beef and pork. Break up the meat with a wooden spoon and cook for 7–8 minutes until it starts to brown. Stir in the tomato paste for 1 minute. Pour in the wine and let it bubble until the pan is nearly dry.

   Start 7 min timerStart 1 min timer
3. 3

   Add the passata, the measured salt and the black pepper. Simmer gently, partly covered, for about 35 minutes, stirring occasionally. Add the peas straight from the freezer for the last 8 minutes. The ragù should coat a spoon and still be loose enough to coat the rings. Add a splash of water if it has reduced too far.

   Start 35 min timerStart 8 min timer
4. 4

   While the ragù simmers, heat the oven to 200°C. Toss the aubergine cubes with 25 ml of olive oil, spread them on a baking sheet and roast for 18–22 minutes, turning once, until tender and browned.While the ragù simmers, heat the oven to 400°F. Toss the aubergine cubes with 1¾ tbsp (25 ml) of olive oil, spread them on a baking sheet and roast for 18–22 minutes, turning once, until tender and browned.

   Start 18 min timer
5. 5

   Brush a roughly 23 × 30 cm (9 × 12 inch) baking dish with some of the remaining oil and coat it with half the breadcrumbs. Boil the anelletti in salted water until about 3 minutes short of the package’s al dente time, then drain.Brush a roughly 9 × 11¾ in (9 × 12 inch) baking dish with some of the remaining oil and coat it with half the breadcrumbs. Boil the anelletti in salted water until about 3 minutes short of the package’s al dente time, then drain.

   Start 3 min timer
6. 6

   Toss the rings with the ragù and grated caciocavallo. Spoon half into the dish, scatter the primosale and roasted aubergine over it and cover with the rest of the pasta. Sprinkle with the remaining breadcrumbs and drizzle with the last of the oil.

7. 7

   Bake for 25–30 minutes, until the edges bubble and the crumbs are golden. Rest for 10 minutes before cutting into portions.

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