List of Ingredients
- 2 QTS. of tomato passata
- 2 LBS. of durum wheat annelletti pasta
- 2 LBS. of ground veal
- 1 LB. of primo sale cheese
- 12.5 OZ. of shelled peas
- ground pork
- 7 OZ. of cow’s milk mozzarella
- tomato paste
- grated cheese
- bread crumbs
- Carrot
- Onion
- Celery
- White wine
- Vegetable broth
- Bay leaves
- Rosemary
- Extravirgin olive oil
- Pepper
- Salt
Method
Finely mince 1 stalk of celery, 2 carrots, and 1/2 an onion and sauté them in a pan with plenty of oil for 8-10 minutes. Add the ground meats, 2 bay leaves, 1 sprig of rosemary, and 1/2 cup of white wine. Mix well, then add the tomato passata and tomato paste.
Add salt and pepper and cook, covered, on medium heat for 40-50 minutes, until the sauce thickens slightly. Remove the herbs at the end. Sauté 1/2 minced onion in a bit of oil, then add the peas and 2 ladlefuls of vegetable broth, and simmer for about 20 minutes.
Cook the annelletti pasta in salted boiling water for 5 minutes.
Strain and add the peas and ragù. Grease a 14-inch timbale mold with oil and sprinkle with breadcrumbs and plenty of grated cheese. Fill with 1/3 of the pasta, add a layer of the other cubed cheeses, and continue alternating the pasta and cheese until the ingredients are used up. Sprinkle with bread crumbs and bake at 300°F for about 25 minutes. Remove the timbale from the oven and wait 10 minutes before turning it over onto a serving plate. Garnish with basil leaves to taste.