Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, oven baked anelletti - take the pasta and leave the gun. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Oven Baked Anelletti - take the pasta and leave the gun is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Oven Baked Anelletti - take the pasta and leave the gun is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have oven baked anelletti - take the pasta and leave the gun using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oven Baked Anelletti - take the pasta and leave the gun:
- Take 1 lb anelletti pasta
- Get 1/4 cup olive oil
- Make ready 1 box mirepoix
- Make ready 2 (26 ounce) boxes of Pomi chopped tomatoes
- Make ready 24 ounces tomato sauce - I used Rao's marinara
- Prepare 2 lbs ground veal - I substituted 1lb of ground chicken and 1lb of ground beef
- Get 1/2 cup white wine
- Prepare 2 parmesan rinds
- Prepare 1/2 tsp ground nutmeg
- Make ready salt and black pepper to taste
- Take 3 medium sized purple eggplants
- Prepare 34 ounces chopped mozzarella
- Take 1/4 cup ofgrated parmesan cheese
- Prepare 1/4 cup toasted breadcrumbs
- Make ready 1/2 stick butter
Steps to make Oven Baked Anelletti - take the pasta and leave the gun:
- For the Ragu Sauce: - - Heat the olive oil in a deep pot and sauté the mirepoix until golden. - Add the meat and thoroughly brown. - Add nutmeg, salt and pepper to the mixture. - Add the white wine and cook until evaporated. - Next add the chopped tomatoes and cook for about 15 minutes. - Then add the tomato sauce. - Turn the heat down to a gentle simmer and cook for 4 hours.
- For the eggplant: - - Peel the eggplants and cut into large pieces. I cut the eggplants into 1/2inch discs and then quartered the circles. - Either brown the eggplant pieces in olive oil on top of the range or cook in a air fryer until brown.
- For the pasta: - - When the Ragu has cooked 3 hours add the eggplant to the sauce. - At 4 hours turn off the sauce and preheat your oven to 400 degrees. - Butter a large oven proof dish. - Combine the bread crumbs and parmesan cheese and cover the sides and bottom of the dish. - Bring a well salted pot of water to a rolling boil and cook the pasta for 3 minutes. - Drain well and
- Special Notes: This looks like a lot of work but I make the Ragu the day before. I think any Italian sauce always improves with age and it makes it an easy dish for company. This makes enough pasta for 8 people with leftovers. I start with a Sicilian Blood Orange Salad. And, yes I know that oranges symbolize death in the movie but I assure you no-one has ever died while eating at my table. After the salad I then serve the pasta with chicken cutlets and then, what else, cannoli for dessert
So that is going to wrap this up for this special food oven baked anelletti - take the pasta and leave the gun recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
