This Might Be The Best Pasta Dish. Ever.

De Sip and Feast · 75 min

Ingredientes

Preparación

1. Heat the olive oil in a large pan or pot over medium heat. Add the onion and cook until translucent. Add the beef and cook until browned, breaking it up with a wooden spoon or meat masher. Add the grated carrot and cook for 3 more minutes.
2. Add the red pepper flakes and cook for 30 seconds. Add the wine and raise the heat to high. Once most of the wine has evaporated, lower the heat to medium and add the passata. When the sauce starts simmering, lower the heat to low and stir in the peas.
3. Taste the sauce and season with salt and pepper if needed. Keep it over low heat while you boil the pasta.
4. Preheat the oven to 375°F with the rack in the middle. Bring a large pot of salted water to a boil and cook the pasta until 3 minutes less than al dente.
5. If the sauce is too thick, stir in 1/2 to 1 cup of water. Spread a 1/4-inch layer of sauce over the bottom of a 9x13-inch baking dish.
6. Mix 5 cups of the sauce with the drained pasta and chopped ham in a large bowl.
7. Pour half the pasta into the baking dish. Top with all the mozzarella and caciocavallo, sprinkle half the pecorino over it, and spread a layer of sauce. Add the remaining pasta, another layer of sauce, and the rest of the pecorino.
8. Bake for 25 to 30 minutes, until browned on top. For more color, broil for 1 to 2 more minutes, watching closely. Let it rest at least 10 to 15 minutes before serving.

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