Pasta and mince pie
Votes: 1
Time: 5 o'clock.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Macaroni pie? On a ground beef crust? Interested yet? Then let's go! A new combination of familiar ingredients in a convenient form. This sophisticated blend of several cheeses with a tomato-basil sauce will delight gourmets. It takes time to prepare, but the results are definitely worth it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 700 g of ground beef
- 1/4 cup chopped parsley leaves
- 1 cup breadcrumbs
- 1 small onion, chopped
- 3 large eggs
- 0.5 cups Parmesan
- 0.5 tsp salt
- 1/4 tsp pepper
Filling
- 5 cups cooked pasta (small tube or shell pasta works best)
- 230 g of coarsely grated mozzarella cheese
- 230 g of coarsely grated Provolone cheese
- 3/4 cup grated Parmesan cheese, plus extra for garnish
- 2 cups tomato-basil sauce, recipe included
Tomato-basil sauce
- 1/3 cup olive oil
- 4 finely chopped garlic cloves
- 0.5 tsp crushed red pepper flakes
- 1600 g canned tomatoes
- 650 g tomato paste
- 1600 g of water
- 1.5 tbsp. salt
- 1 teaspoon ground black pepper
- 3/4 cup sugar
- 1 cup basil leaves
- 60 gr. Romano cheese
We recommend
Recipes with similar ingredients: ground beef, parsley, breadcrumbs, onions, eggs, Parmesan cheese, pasta, rigatoni pasta, orecchiette pasta, mozzarella cheese, provolone cheese, garlic, red pepper flakes, tomatoes, tomato paste, sugar, basil, Pecorino Romano cheese
Cooking the dish according to the recipe:
Cake:
Gently mix all ingredients together. Be careful not to overmix. Transfer the mixture to a lightly greased 25-cm (10-inch) baking pan. Form the meatloaf into a 2.5-cm (1-inch) thick crust.Filling:
Preheat oven to 175°C.- Mix the filling ingredients and place on the meat crust.
- Bake for 1.5 hours. Let the pie cool for 15 minutes, then cut it into 8 pieces. Top each piece with the tomato-basil sauce and sprinkle with a little Parmesan cheese.
Tomato-basil sauce:
In a large saucepan, heat the oil with the garlic and red pepper flakes over low heat for 3-5 minutes. Add the tomatoes, tomato paste, water, all the seasonings, and fresh basil. Bring to a boil and then reduce heat to low. Add a chunk of Romano cheese. Cook for 2.5-3 hours, stirring frequently.
Author of the recipe - Adriana Fazio
Categories:
recipe / Main courses / Pasta / Meat / European cuisine / Italian cuisine
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