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Ingredientes
- 1 1/4 lb lean beef round Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 x carrot coarsely minced
- 1 x onion coarsely minced
- 1 x celery rib coarsely minced
- 1 c. red wine
- 1 1/2 c. tomato puree
- 1 1/2 lb ziti
- 1 lb fresh ricotta
- 1/2 lb fresh caciotta cut small dice
- 1/4 lb Parmigiano-Reggiano
Direcciones
- Tie the meat and season aggressively with salt and pepper. In a Dutch oven, heat the oil over high heat till smoking. Brown the meat on all sides, then add in the carrot, onion and celery and cook till vegetables are browned.
- Add in the wine and cook over high heat till the wine has reduced by half, about 5 min. Add in the tomato puree, bring to a boil, reduce the heat to a simmer and cover the pan. Continue to cook over low heat till the meat is very tender.
- Remove the meat from the pan and cut it into 1-inch cubes. Set aside in a large mixing bowl. Keep the pan juices hot, and remove any extraneous grease with a ladle.
- Preheat the oven to 350 degrees.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the ziti in the boiling water according to the package directions, till tender yet al dente.
- While the pasta is cooking, place the ricotta in a bowl and add in a ladle of the pasta cooking water to heat it. Drain the pasta and add in it to the bowl with the meat. Add in the ricotta and the caciotta and stir to combine.
- Brush the insides of a large casserole with extra-virgin extra virgin olive oil. Place a ladle of sauce in the bottom of the casserole, followed by a layer of the pasta and meat mix. Grate some of the Parmigiano-Reggiano over, then repeat with another layer of sauce, then pasta and meat, the Parmigiano till all ingredients are used up and casserole is full.
- Bake in the oven 15 min. Serve in warmed pasta bowls.
- This recipe yields 8 servings.
- Description: "(Pasticcio Di Maccheroni Con La Ricotta)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 8 servings | |
| Calories 718 | |
| Calories from Fat 250 | 35% |
| Total Fat 28.13g | 35% |
| Saturated Fat 12.15g | 49% |
| Trans Fat 0.67g | |
| Cholesterol 87mg | 29% |
| Sodium 524mg | 22% |
| Potassium 766mg | 22% |
| Total Carbs 72.6g | 19% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.91g | 4% |
| Protein 36.74g | 59% |
