Anelletti al forno

Anelletti al forno

First you need to make a good ragù.
Finely chop an onion, a carrot and a piece of celery and sauté them in olive oil.
Add the meat and mix well, pour over a little white wine and let it evaporate, add the peas and cook for 15 minutes.
At this point add the tomato puree and leave to cook for at least an hour over low heat, stirring occasionally.

Fry the sliced aubergines in plenty of oil. Prepare 2 hard boiled eggs.
Cook the pasta (anelletti or bucatini) al dente and season it with part of the sauce without the meat.
Cut the mozzarella into cubes and add it to the drained pasta together with the parmesan.
Take a baking tray and place a layer of olive oil and breadcrumbs at the base, then start placing the pasta by creating layers with the aubergines, the dry ragù, the mozzarella and the sliced hard-boiled eggs.
Complete with a sprinkling of parmesan, breadcrumbs and a layer of aubergines.
Bake at 200 degrees for about 30 minutes, then let it rest for 15 minutes.
Now enjoy your timbale.

Enjoy your meal!