🍝 Oven-baked ringlets

🛒 Ingredients (for 6 people)

For the meat sauce ( raguù)

• 500 g mixed minced meat (beef + pork)
• 680 ml Rinascita tomato sauce
• 1/2 onion
• 1 carrot
• Half a celery stalk 
• 1/2 cup red wine
• Bacchi Extra virgin olive oil
• Freshly ground pepper
• Peas 100–150 g (optional)

To the baking tray

• 500 g Donna Itriya anelletti
• 150–200 g chopped cooked ham 
• 200–300 g diced mozzarella 
• 100–200 g grated Parmesan cheese
• Breadcrumbs to taste
• Bacchi Extra virgin olive oil to taste
• Fried eggplant to place between the layers (optional)

👩 🍳 Method

1. Prepare the meat sauce ( ragù )

• Finely chop onion, carrot and celery .
• Heat the olive oil in a pan and fry the minced meat until golden brown.
• Add the minced meat and brown it well.
• Deglaze with red wine and let it evaporate.
• Pour in tomato sauce, season with salt and pepper, and cook on low heat for ~45–60 minutes (add peas if desired). 

2. Cook Anelletti

• Boil plenty of salted water.
• Cook the anelletti as directed on the package, but end the cooking time 2-3 minutes before the time is up, strain the water and add a little of the sauce and mix well.

3. Assembling the baking tray

• Oil the pan and sprinkle a light layer of breadcrumbs.
• Pour half of the anelletti evenly and spread a layer of meat sauce over it.
• Evenly layer cubes of cooked ham, cubes of mozzarella and eggplants.
• Cover with another layer of anelletti and more meat sauce.
• Finish with grated cheese, some breadcrumbs and a little Bacchi olive oil. 

4. Cooking

• Preheat the oven to 180°C.
• Bake for 20–30 minutes until the top is well browned and golden brown.
• Let the dish rest for a few minutes before serving.