📝 About This Recipe
Anelletti al Forno is the quintessential Sunday soul food of Palermo, a magnificent baked pasta shaped like tiny rings that capture every drop of a rich, slow-cooked meat ragu. This dish is celebrated for its unique structural integrity, allowing it to be molded into a festive 'timballo' or served as a comforting, cheese-crusted casserole. With its layers of savory beef, sweet peas, and melted caciocavallo cheese, it offers a true taste of Sicilian tradition that is both rustic and regal.
🥗 Ingredients
The Ragu Base
- 500 grams Ground Beef (lean, or a mix of beef and pork)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (finely minced)
- 1 medium Celery Stalk (finely minced)
- 700 ml Tomato Purée (Passata) (high quality Italian brand)
- 2 tablespoons Tomato Paste (double concentrated)
- 1/2 cup Dry Red Wine (such as Nero d'Avola)
- 1 cup Frozen Peas (sweet petite peas)
- 3 tablespoons Extra Virgin Olive Oil
The Pasta and Assembly
- 500 grams Anelletti Pasta (the traditional ring-shaped pasta)
- 200 grams Caciocavallo Cheese (cubed (substitute with Provolone if unavailable))
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 cup Breadcrumbs (fine, toasted)
- 1 tablespoon Unsalted Butter (for greasing the pan)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Begin the ragu by heating the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery (the soffritto) and sauté for 8-10 minutes until soft and translucent.
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2
Increase the heat slightly and add the ground beef. Brown the meat thoroughly, breaking it up with a wooden spoon until no pink remains and it starts to sizzle.
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3
Stir in the tomato paste and cook for 2 minutes to caramelize it, then pour in the red wine. Scrape the bottom of the pot to release any flavorful browned bits and let the wine reduce by half.
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4
Add the tomato purée and a splash of water. Season with salt and pepper, bring to a gentle simmer, cover, and cook on low heat for at least 60-75 minutes. The sauce should be thick and rich.
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5
In the last 10 minutes of the sauce's cooking time, stir in the frozen peas. Adjust seasoning if necessary.
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6
Preheat your oven to 180°C (350°F). Generously grease a 9x13 inch baking dish or a deep round springform pan with butter and coat the inside with a thin layer of breadcrumbs, tapping out the excess.
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7
Bring a large pot of salted water to a boil. Cook the anelletti pasta for only about half of the time suggested on the package (usually about 6-8 minutes). They must be very 'al dente' as they will finish cooking in the oven.
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8
Drain the pasta and return it to the pot. Mix in about 3/4 of the prepared ragu and half of the grated Parmigiano-Reggiano, stirring well to ensure every ring is coated.
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9
Pour half of the pasta mixture into the prepared baking dish. Scatter the cubed caciocavallo cheese evenly over the surface.
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10
Top with the remaining pasta, then spread the rest of the ragu over the top. Sprinkle with the remaining Parmigiano-Reggiano and a final dusting of breadcrumbs for a crunchy lid.
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11
Bake in the center of the oven for 30-35 minutes until the top is golden brown and the edges are bubbling.
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12
Crucially, let the dish rest for 15 minutes before serving. This allows the pasta to 'set,' making it easier to slice and ensuring the flavors are fully integrated.
💡 Chef's Tips
Always undercook the pasta significantly; if the package says 12 minutes, boil for 6, otherwise the rings will turn mushy in the oven. If you can't find Caciocavallo, a mix of sharp Provolone and Pecorino Romano provides a similar salty, tangy punch. For an even richer version, some Sicilian families add sliced hard-boiled eggs or fried eggplant cubes into the middle layer. Make the ragu a day in advance; the flavors deepen significantly overnight and make the assembly process much faster.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness of the meat sauce. A glass of medium-bodied Sicilian red wine, like a Cerasuolo di Vittoria, complements the tomato and beef perfectly. For a traditional Palermo experience, serve thick wedges of the pasta 'cake' alongside warm, crusty semolina bread. Finish the meal with a light citrus sorbet to cleanse the palate after the savory intensity of the bake.