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Categories:
olive oil onion garlic bay leaf ground pork Pasta salt black pepper tomatoes olive oil oregano tomato paste sugar red wine vinegar salt grated cheese parsley
Viewed: 24 - Published at: 2 years agoIngredients
- olive oil
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 1 2/3 pounds ground pork and beef
- 2 11/16 cups Lumaconi pasta
- salt
- black pepper groud
- 3 tomatoes ripe
- olive oil
- 2 teaspoons oregano
- 6 1/8 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon red wine vinegar
- salt
- grated cheese
- chopped parsley
Method
- For the pasta: In a saucepan with olive oil, saute the onion, the chopped garlic, and the bay leaf.
- Add the meat and cook on medium heat.
- Season with salt and pepper and set aside.
- Bring a large saucepan of water to a boil, add a little salt and a little olive oil and cook the pasta until al dente.
- Drain and let cool slightly.
- Carefully stuff the pasta with meat mixture, and place the noodles in a glass baking dish.
- Preheat oven to 400°F.
- For the sauce: Dice the peeled and seedless tomatoes and saute in olive oil.
- Add the oregano, tomato paste, sugar, red wine vinegar and salt, and cook until the tomato has almost disintegrated.
- If necessary, add a few tablespoons of water.
- If you prefer a smoother sauce, you can coarsely grind the sauce with a hand blender.
- Pour the sauce on the pasta and sprinkle with grated cheese.
- Bake for about 15 minutes, or until the cheese has melted.
- Serve and garnish with fresh or dried chopped parsley.
