Baked Pasta

Ingredients for 6 servings:

• 500 g macaroni or other short pasta
• 400 g minced meat, mixed
• 300 g tomatoes, pureed
• 1 onion(s)
• 2 carrots
• 2 sprigs of celery
• 1 garlic clove(s)
• ½ jar red wine
• some rosemary
• salt and pepper
• 1 large eggplant(s)
• 1 ball of cheese (Scamorza)
• 150 g peas, frozen
• 2 eggs, hard-boiled
• Pecorino, grated
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

Sicilian style

Finely dice the onion, carrots, celery, and garlic. Heat a little olive oil in a pan and fry the diced vegetables. Add the minced meat and fry until crumbly. Deglaze with red wine. Finely chop the rosemary and add it to the peas, and simmer for 10 minutes. Stir in the passata and season with salt and pepper. Simmer everything for 90 minutes, adding a little water if the mixture becomes too dry. In the meantime, dice the eggplant and sprinkle with salt to remove the bitterness. Rinse with water and dry with kitchen paper. Heat olive oil in a pan and fry the eggplant cubes for about 15 minutes. Dice the scamorza and the boiled eggs. Cook the pasta al dente, drain, and add to the sauce in the pan. Add the eggplant, eggs, and cheese to the pan and mix everything together. Transfer everything to a baking dish and sprinkle with grated cheese. Bake in a preheated oven at 200°C for 15-20 minutes. Cover with aluminum foil, if necessary.