Alberto is working late tonight and I managed to slip out of work a little early, so I decided to make this tasty pasta bake. The recipe makes a rich pasta sauce, incorporating two different types of mince, which makes for a tasty, satisfying dish. The sauce does take a couple of hours to make though so leaving work early was certainly a bonus. The recipe as listed here is supposed to serve 6. I scaled it down by only using half the amount of each type of mince and yet it still made loads. As ever I substituted leeks for the disliked celery, and I forgot to toast the breadcrumbs, but other than that I enacted the recipe as written!
5 tablespoons of olive oil
1 onion, finely chopped
1 large carrot, peeled and grated
2 celery sticks (or one fat leek), finely chopped
500g of beef mince (I used 250g of both minces and that was plenty for 2!)
500g of lamb mince
100ml of red wine
2 x 400g tins of chopped tomatoes
2 tablespoons of tomato purée
200ml of beef stock
Butter for greasing
2 tablespoons of toasted breadcrumbs
300g of fresh penne pasta
3 mozzarella balls, drained and sliced
70g of freshly grated pecorino or parmiggiano cheese
Salt and pepper
In a large frying pan, heat the olive oil over a medium heat and fry the onion, carrot and celery (leek) for 10 minutes or so, until soft, stirring occasionally.
Add the minced meats and cook for five minutes, until well browned, stirring continually. Season.
Pour in the wine, stir well and cook for 5 minutes.
Add the chopped tomatoes, tomato purée and stock, lower the heat and cook for 2 hours, stirring regularly.
Once the sauce is ready remove from the heat and set aside.
Butter the inside of a large, rectangular ‘lasagne-style’, ceramic dish and sprinkle over the breadcrumbs, tapping off any excess.
Cook the fresh pasta in boiling water for 3-4 minutes or so, until al dente, drain and then stir into the meat sauce.
Spoon half of the meat sauce into the dish and scatter half of the mozarella pieces over the top.
Cover with the remaining pasta, top with the remaining mozarella and then sprinkle the pecorino/parmiggiano over the top.
Bake in the oven for 20 minutes until delicious, bubbling and golden!
Very tasty indeed!