Baked Anelletti

Ragu’

-1 onion

-1 carrot

-celery

-parsley

-olive oil

-1/2 pound ground pork

-1/2 pound ground beef

-white wine

-tomato sauce

-Green peas

-Salt and pepper to taste

Cream Sauce

-3 tablespoons butter

-3 tablespoons flour

-3 cups milk

-1 pound anelletti

-Parmigiano Reggiano cheese

-Mozzarella

First of all prepare the ragù as follows.  Finely mince together the onion, carrot, celery and parsley.

Put the minced vegetables together with the meats in a large pot, add olive oil and  brown them. Raise the heat to high and add the wine. Let most evaporate off. Add the salt, pepper and tomato sauce.

Cook covered over very low heat for 30 minutes. Add the green peas you have boiled before,  and continue cooking another 15 minutes. Stop cooking when the sauce has thickened.

Meanwhile make the cream sauce.  If you find it ready, you do not need to prepare it.

Otherwise make it as follows.  Melt the butter in a medium size saucepan and stir in the flour to make a paste. Slowly add the milk and whisk until smooth. Add pepper and nutmeg.

Combine the ragù and cream sauce and set aside. Keep 1 cup separate to spoon on top of the casserole.

Cook the anelletti until very “al dente”, about 7 minutes.  Do not over cook as they will cook in the oven again.  Drain and combine the anelletti with the ragù and cream sauce mixture.  Add some pieces of mozzarella cheese and some parmesan cheese. Transfer to the casserole dish and spread the remaining sauce on top.  Add on top some pieces of mozzarella cheese.  Bake in a preheated 350°F oven until the top is nicely browned, about 30 minutes.

Good appetite!

From the kitchen of Teresa Ferreri.