Filling pasta may be a chore, but it's worth it.
Preparation time:15 minutes
Preparation time:75 minutes
Recipe for 4 people
Ingredients
- 1 tbsp frying &frying olive oil
- 300 g minced beef
- 1 small onion
- 1 garlic clove
- 2 carrots
- 2 celery stalks
- 1 bay leaf
- 25 ml Bonsecco extra virgin olive oil
- 1 bottle of Salsa della Mamma
- 1 bag of Paccheri Rigati
- 300 g fresh spinach
- 30 g Parmesan cheese
Getting started
- Heat the Bake &Fry Olive Oil in a large frying pan and stir in the minced meat until it starts to colour. Cut the onion, garlic, carrots and celery into small cubes and add these vegetables together with a bay leaf to the minced meat. Fry until the vegetables start to become translucent and then add the Salsa della Mamma. Let everything simmer gently for at least an hour.
- In the meantime, cook al dente in 13 minutes in the Paccheri Rigati. in a pan with plenty of water and salt. Rinse the pasta with cold water after cooking.
- Preheat the oven to 180 degrees. Cut the spinach into small pieces and mix it with the pasta sauce. Heat the sauce well over a low heat and season with salt and pepper.
- Fill the pasta cylinders one at a time with the pasta sauce and place them upright against each other in a baking dish. Spread any remaining sauce on top, then sprinkle grated Parmesan cheese over the dish. Bake the pasta dish in the oven for about 10 to 15 minutes.
Enjoy your meal!
Recipe and image:Oil &Vinegar
