Penne filanti al tegamino
Today's recipe is our first baked dish, a meaty dish that would be well paired with a great red wine on a cold day.
- 350g Riscossa Penne Zite Rigate
- 800g of peeled tomatoes
- 1 carrot
- 1 onion
- 1 celery stalk
- 2 bay leaves
- 300g of mince (Veal mince is preferred for this recipe)
- 1 mozzarella
- 1/2 hot chili pepper
- Grated cheese as desired
- 1/2 cup white wine
- Extra virgin olive oil
- Salt to taste
You can use a ready to eat bolognese sauce. Alternatively, prepare the seasoned sauce as follows and with the indicated ingredients.
Step 1: Chop together the onion, carrot and celery.
Step 2: Blend the tomatoes.
Step 3: Put a little oil in a pan with the chopped vegetables, cover it and let cook for about 2 minutes by steam.
Step 4: Add the bay leaves and the white wine.
Step 5: Wait until the wine has evaporated, and then add the tomatoes previously blended.
Step 6: Add salt to taste and the half chili pepper already crumbled.
Step 7: Cover and cook for about 20 minutes.
Step 8: In a separate pan, boil the penne in salted water for half of its cook time, then drain in a bowl and season with the cheese and the sauce already prepared.
Step 9: Fill half of the dish, add a layer of mozzarella broken into small pieces and the solid part of the prepared sauce.
Step 10: Finish with the rest of the penne and add cheese and sauce.
Step 11: Place the pan in the oven and bake for 30 minutes at 180°C ventilated convection setting (otherwise conventional bottom / top).
Serve the dish as you desire.