All of the flavors of this hearty, comfort dish are everything you look for in an authentic, delicious ragu. Without question, a Nero d’Avola from Sicilia DOC is the best way to accompany this truly Sicilian classic.
Ingredients:
- 2 lb. dry pasta such as anelletti or other small pasta like elbows
- 5 oz. Provolone cheese
- 6 oz. breadcrumbs
- 3 oz. grated Pecorino
- Salt to taste
For the ragu
- 1 lb. 5 oz. pork shoulder, chopped
- 1 lb. 5 oz. beef chuck, chopped
- 2 onions, minced
- 1 carrot
- 1 celery stalk
- 2 qt. tomato purée
- 1 tbsp. tomato paste
- 4 oz. water
- 4 oz. white wine
- Bay leaves
- Extra-virgin olive oil
For the peas
- 16 oz. frozen peas, thawed
- 1 small onion, thinly sliced
- 2 tbsp. butter
- Salt to taste
- Pepper to taste
Directions:
In a saucepan add the minced onions and 4 oz. of water and let brown. Add the chopped meat and brown well. Pour in the wine and let simmer for 10 minutes. Add the tomato paste, the tomato purée, the bay leaves and let simmer over low heat for at least 2 hours. The sauce is ready when the meat is tender, overcooked and breaks up.
In a saucepan, heat the butter and brown the onion, thinly sliced, then add the peas. Cook for 5 minutes.
Bring a large pot of lightly salted water to boil and cook the pasta until al dente. Drain, toss with the meat sauce and let cool. Dice the Provolone cheese and add it to the pasta along with the peas/onion mixture. Grease a baking dish and lightly coat it with a half of breadcrumbs. Pour in the pasta mixture Flatten gently until the surface is even. Top with breadcrumbs and grated Pecorino. Heat the oven to 350°F and bake for 30 to 40 minutes. Makes 8 servings.