Fusilli al horno

Ingredientes

• 1 small onion (finely chopped)
• 1 small carrot (finely chopped)
• 2 small celery sticks (finely chopped)
• 1/2 lb (280g) minced pork meat (or beef)
• 1 can plain tomato sauce (17oz/500g)
• Extra virgin olive oil
• salt and pepper
• 7 oz (200g) fusilli pasta
• 5 oz (150g) mozzarella cheese (cubed)
• 4 Tbsp parmigiano cheese (gratted)
• 3 boiled medium eggs (cut into slices)
• 1 cup (200g) bechamel sauce (optional)

Preparación

1. 1

   --- Prepare the bolognese sauce ---

2. 2

   In a medium braise pan, heat a little olive oil and fry onions, carrots and celery over low heat until slightly translucent.

3. 3

   Add the meat and mix well, cook for 5 minutes or until the meat changes color evenly.

4. 4

   Add tomato sauce and season with salt and pepper to taste, add 1 cup of water and mix. Raise the heat and bring to a boil.

5. 5

   When the sauce begins to boil lower the heat and simmer for 1 and half hour, covered.

6. 6

   Uncover the casserole and let the sauce reduce. Adjust with salt and pepper.

7. 7

   --- Make the timballo ---

8. 8

   Cook pasta al dente according to the package instructions. Drain it and place it into a large bowl.

9. 9

   Add the bolognese sauce and mix throughly.

10. 10

    Grease a 6.5 “x 9” (17x23cm) baking dish with olive oil. Layer half of the pasta.

11. 11

    Sprinkle half the mozzarella on top, place half the eggs and finally 1/2 of the Parmigiano cheese. *You can also add bechamel sauce between layers.*

12. 12

    Repeat with another layer of pasta and add a drizzle of olive oil.

13. 13

    --- Bake ---

14. 14

    Heat the oven to 390°F (200°C), pop the timballo inside and bake for 10-15 minutes or until the cheese layer on top begins to bubble.