Anellini al Forno is a classic dish from Sicily. It’s perfect to make for Sunday dinners, holidays or any special occasion. You can substitute any small pasta, such as elbows, for the anellini, but the pasta rings are what make this dish authentic.

For the Meat Ragu:

• olive oil

• 1 pound ground mixed meat (beef, pork and veal)

• 2 cloves garlic, chopped

• 1 medium onion, chopped

• 1 carrot, chopped

• 28 ounces of crushed tomatoes or tomato puree, use 1/2 cup for to brown the meat and the remainder for the Tomato Sauce

• 1/4 cup tomato paste

• 1 cup red wine

• 1/2 cup peas

• 1 teaspoon dried oregano

• salt & pepper, as desired

Directions:

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the onion, carrot, and celery.

   Cook, stirring occasionally, for about 10 minutes.

3. Add the ground pork and beef.

4. Increase the heat to medium-high and cook until the meat is no longer pink.

5. Add the red wine; allow it to cook until the wine is reduced by about half.

6. Add the tomato puree, tomato paste, oregano, salt and pepper.

   Bring the sauce to a simmer, then lower the heat to maintain a simmer.

7. Place a lid on the saucepan so that it is slightly ajar.

   Cook the sauce for 30-40 minutes.

8. Stir in the peas and cook for another 5 minutes to heat through.

Other Ingredients:

• 1 pound of Anellini pasta

• 1/4 cup plain or Italian bread crumbs

• 8 oz scamorza or provolone, cut into 1/2-inch cubes

• 1/3 cup of grated pecorino cheese

Combine all of the Ingredients:

1. Butter a large rectangular casserole dish.

   Coat the interior of the dish with some of the bread crumbs.

   Reserve the remainder of the crumbs for later.

2. Preheat the oven to 375 degrees F.

   Cook the pasta in boiling salted water until al dente.

   Drain the pasta; stir in the meat ragu sauce and the cubed cheese.

3. Transfer the mixture to the prepared baking dish.

   Pack the pasta into the dish to fill it.

4. Combine the remaining bread crumbs with the grated cheese.

   Spread the breadcrumb mixture over the top of the pasta.

5. Bake the casserole for 35-40 minutes, or until heated through.

   The crumbs on top will be lightly browned.

6. Let stand 10 minutes before serving.