Pasticcio Di Maccheroni
- 3 tablespoons Extra-Virgin Olive Oil
- 1 pound Italian Cooked Ham; such as Parmacotta; cut into 1/2 inch cubes
- Salt & Pepper to taste
- 1 Carrot; 1/4 inch dice
- 1 Onion; 1/4 inch dice
- 1 Celery Stalk
- 1 cup Dry Red Wine
- 1 1/2 cups Basic Tomato Sauce
- 1 1/2 pounds Ziti
- 1 pound Fresh Ricotta
- 8 ounces Caciotta or Hard Provolone; cut into small dice
- 1/2 cup Parmigiano-Reggiano; grated plus extra for garnish
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3 tablespoons Extra-Virgin Olive Oil
1 pound Italian Cooked Ham; such as Parmacotta; cut into 1/2 inch cubes
Salt & Pepper to taste
1 Carrot; 1/4 inch dice
1 Onion; 1/4 inch dice
1 Celery StalkIn a Dutch oven, heat Olive Oil over high heat until smoking. Add Ham and brown for 5-6 minutes. Season with Salt & Pepper. Add Carrot, Onion and Celery and cook until the vegetables are golden brown, about 10 minutes. -
1 cup Dry Red WineAdd Red Wine and bring to a boil. Continue to cook for about 5 minutes or until reduced by half.
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1 1/2 cups Basic Tomato Sauce [2]Add the Tomato Sauce and return to a boil, then turn heat to low and cover. Cook for about 50 minutes or until meat is almost falling apart.
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Using a slotted spoon, remove the meat to an extra large bowl.
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Olive OilPreheat oven to 450°F. Grease a casserole dish with Olive Oil.
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1 1/2 pounds ZitiBring a large pot of salted water to a boil. Boil Ziti for 1 minute less than the package directions.
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1 pound Fresh Ricotta
8 ounces Caciotta or Hard Provolone; cut into small dice
1/2 cup Parmigiano-Reggiano; grated plus extra for garnishWhile the pasta is cooking, ladle a small amount of water into a bowl of Ricotta Cheese. Stir water and Cheese just to warm and melt it slightly. Stir in Caciotta, Parmigiano-Reggiano and Tomato Sauce to combine. -
When Pasta is ready drain and add to bowl with meat. Combine with the Sauce and Cheese mixture before transferring to the prepared casserole dish.
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Bake for 15-20 minutes, or until bubbling and heated through.
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Serve in warmed bowls with a garnish of Parmigiano-Reggiano.
Basic Tomato Sauce
- 1/4 cup Extra-Virgin Olive Oil
- 1 Spanish Onion (chopped into 1/4-inch dice)
- 4 Garlic cloves (thinly sliced)
- 3 tablespoons chopped fresh Thyme (or 1 tablespoon thyme)
- 1/2 medium Carrots (finely shredded)
- 2 28-ounce cans peeled Whole Tomatoes (crushed by hand and juices reserved)
- Salt
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1/4 cup Extra-Virgin Olive OilIn a saucepan, heat the olive oil over medium heat.
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1 Spanish Onion (chopped into 1/4-inch dice)
4 Garlic cloves (thinly sliced)Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. -
3 tablespoons chopped fresh Thyme (or 1 tablespoon thyme)
1/2 medium Carrots (finely shredded)Add the thyme and carrot and cook 5 minutes more, until the carrot is soft. -
2 28-ounce cans peeled Whole Tomatoes (crushed by hand and juices reserved)
SaltAdd the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Season with salt. This sauce can be refrigerated for 1 week or frozen for 6 months.
Tags:
- Recipes [4]
- Buffet Ideas [5]
- Pasta [6]
- Pork [7]
- Potluck [8]
- Sauces and Marinades [9]
- Kiddos [10]
- Family [11]
- Date Night [12]
- Family Fun Night [13]
- Holidays [14]
- Parties [15]