Recipes / First course

Baked pasta with meat sauce

Difficulty Medium

20 MIN

Boiled/Parboiled

8 Portions

Ingredients

  • 500g rigatoni
  • 400g minced pork and beef
  • CANNAMELA stir-fry mix
  • 200g tomato passata
  • 100g white wine
  • 300 g fresh cream
  • 100g grated Parmesan cheese
  • CANNAMELA Grinder Cap black pepper
  • 20g extra virgin olive oil
  • salt

Ingredients

  • 500g rigatoni
  • 400g minced pork and beef
  • CANNAMELA stir-fry mix
  • 200g tomato passata
  • 100g white wine
  • 300 g fresh cream
  • 100g grated Parmesan cheese
  • CANNAMELA Grinder Cap black pepper
  • 20g extra virgin olive oil
  • salt

Partners

Preparation

1

Pour 2 tablespoons of oil and 4 tablespoons of wine into a saucepan, then add 2 teaspoons of CANNAMELA stir-fry mix and cook over a low flame for a few minutes.

2

When the wine has evaporated, add the mince, turn up the heat and brown the meat evenly before leaving to reduce with the rest of the wine.

3

Add the tomato to the meat sauce, then season with salt and three turns of CANNAMELA Grinder Cap black pepper.

4

Cook the sauce for 60 minutes, keeping it liquid (add a few tablespoons of hot water if necessary).

5

Boil the pasta in plenty of salted water, drain when al dente then run under cold water to stop the cooking process.

6

Drain again and add the meat sauce, half of the Parmesan and the cream.

7

Mix carefully and spread the pasta into the greased oven dish.

8

Sprinkle with the remaining Parmesan cheese and bake at 200° for 20 minutes.