Calabrian baked pasta (Pasta Mbruscinata)

Method18 steps · about 2 hr 30 min

1. 1

   Step 1: Finely chop the onion (1), peeled carrot (1-2) and celery for the sauce.

   Uses 1 onion · 1-2 carrot · 1-2 celery stalk

2. 2

   Step 2: Heat the 3 tbsp extra virgin olive oil in a skillet or Dutch oven. Add chopped vegetables and cook until soft.

   Uses 3 tbsp extra virgin olive oil · chopped onion, carrot and celery

   
3. 3

   Step 3: Add the 400 g mixed ground meat for ragù to the softened vegetables and brown thoroughly. Add half a glass red or white wine and let the strong wine aroma subside.

   Uses All softened sauce vegetables · 400 g mixed ground meat for ragù · Half a glass red or white wine; literal source measure

   
4. 4

   Step 4: Add tomato paste (2 tbsp) and 690 g tomato pulp/passata; add a little water only if too thick. Season with sauce/pasta salt and black pepper, cover and simmer at least one hour.

   Simmer ragù at least 1 hour · 60 minUses 2 tbsp tomato concentrate/paste · 690 g bottle of tomato pulp/passata · Water for boiling eggs and pasta and thinning sauce if needed · Salt for ragù, to taste · All browned ragù meat and vegetables · Black pepper for ragù, to taste

   
5. 5

   Step 5: Boil the four topping eggs until both whites and yolks are fully set. The source gives a 5–6 minute guide; check for a fully firm yolk and continue cooking if needed. Cool under cold water and peel.

   Check topping eggs are firm · 6 minUses 4 eggs (hard-boiled) · Water for boiling eggs and pasta and thinning sauce if needed

6. 6

   Step 6: While the sauce simmers, bring salted water to a boil and prepare the meatballs in steps 7–12. Cook the selected 400 g pasta until just under al dente according to its package directions, timing it so the sauce and meatballs are ready. Drain and return to the pan.

   Cook pasta · 10 minUses 400 g giant fusilli/fusilloni (or penne, rigatoni or ziti) · Water for boiling eggs and pasta and thinning sauce if needed · Salt for pasta cooking water

7. 7

   Step 7: While pasta water heats, prepare the meatballs.

8. 8

   Step 8: Soak the 100 g stale bread in milk and squeeze out excess liquid, or use the alternative 100 g breadcrumbs instead.

   Uses 100 g stale bread, soaked; alternative is 100 g breadcrumbs · Unmeasured milk for soaking bread; squeeze out excess · Alternative 100 g breadcrumbs instead of stale bread

9. 9

   Step 9: Combine 300 g of the same mixed ground meat, two beaten eggs, the selected bread/breadcrumb binder, grated Pecorino/Parmesan, meatball salt and pepper, and a little parsley.

   Uses Separate 300 g mixed ground meat for meatballs · 2 beaten eggs for meatballs · Soaked squeezed bread or selected breadcrumb alternative from step 8 · Separate 100 g grated cheese for meatballs · Salt for meatballs, to taste · Black pepper for meatballs, to taste · A little parsley; amount unspecified

   
10. 10

    Step 10: Mix by hand and form small meatballs, about large-walnut size as described in the article.

    Uses Prepared meatball mixture from step 9

    
11. 11

    Step 11: Roll meatballs in flour and shallow-fry over moderate heat in 3–4 tbsp olive oil, or vegetable oil as the article allows. Do not fry too fast or too slowly.

    Uses Formed meatballs from step 10 · Unmeasured flour for coating meatballs · 3–4 tbsp oil for shallow-frying, or alternate vegetable oil · Optional vegetable oil instead of the listed olive oil; amount as needed

    
12. 12

    Step 12: Once golden, place meatballs on paper towels to absorb excess oil.

    Uses Fried meatballs drained on paper towels

13. 13

    Step 13: Add cooked pasta to the prepared meat sauce and mix well.

    Uses Cooked pasta from step 6 · Prepared sauce from step 4

14. 14

    Step 14: Dice all the mozzarella and provolone or caciocavallo. Put a first layer of pasta and ragù in an oven dish, then add half the drained meatballs and some of each diced cheese. Reserve the remaining pasta and cheeses for the next layers.

    Uses First portion of pasta and ragù; reserve remainder · Half the fried meatballs · Dice the source’s 1–2 large mozzarella balls; use some in this layer and reserve the rest · Dice 100 g provolone or caciocavallo; use some and reserve the rest

    
15. 15

    Step 15: Add the second pasta-and-sauce layer over the first layer.

    Uses First layer from step 14 · Remaining pasta and ragù for the second layer

16. 16

    Step 16: Top with the remaining meatballs, mozzarella and provolone. Add the peeled hard-boiled eggs and finish with grated Parmigiano or Pecorino.

    Uses First layer topped with the remaining pasta · Remaining half of the fried meatballs · Cheeses diced in step 14, remaining after first layer · All four peeled hard-boiled topping eggs · Separate 100 g grated cheese for topping

17. 17

    Step 17: Bake at 180°C until the cheese begins to turn golden, about 20–30 minutes.

    Bake pasta · 30 minUses All assembled pasta, cheeses, meatballs and boiled eggs

18. 18

    Step 18: Let the baked pasta rest 5–10 minutes before serving.

    Rest before serving · 10 minUses Baked dish from step 17