Baked Sicilian anelli-pasta with Fresh Ricotta and Meat Sauce

  • DifficultyMedium
  • CostMedium
  • Preparation time20 Minutes
  • Cooking time50 Minutes
  • Serving4 people
  • CuisineItalian


  • 1500 mltomato puree
  • 500 ganelli siciliani (pasta)
  • 500 gminced meat
  • 500 gfresh ricotta cheese
  • 250 gpeas
  • 150 ggrated Ragusano cheese (or Pecorino or Parmesan)
  • 2envelops ground saffron
  • 2 bunchesfresh basil
  • 1 spoontomato paste
  • 1 sprigcelery
  • 1carrot
  • 1onion
  • 1 glassred wine (Nero d’Avola or Chianti)
  • q.s.extra virgin olive oil
  • q.s.table salt


  1. – chop finely the onion, the carrot and the celery;

    – put them into a large saucepan;

    – add 2 generous pinches of table salt;

    – add around 2 full spoons of extra virgin olive oil and mix well;

    – put the saucepan on the stove on medium heat;

    – as soon as the oil starts to fry set the heat on low, cover the saucepan and let the vegetables simmer slowly;

    – when the vegetables become soft, add the minced meat, rise the heat to medium and stir well for a few seconds;

    – blend with the wine;

    – add the tomato paste and mix well till it melts completely;

    – add the tomato puree and mix well;

    – lower the heat once again and let the meat sauce simmer for about 1 hour. Add the peas, the basil and the cinnamon after the first 40 minutes;

    – the sauce will be ready when most of the water will have evaporated. You must obtain a creamy sauce, not a liquid one;

    – while the meat sauce is simmering, cook the pasta “al dente” separately in abundant salted water;

    – drain the pasta with colander and transfer it into a large bowl;

    – add the cooked tomato sauce and mix well;

    – add the saffron and the grated Ragusano cheese and mix well;

    – grease a baking tray (25cm diameter) with some butter and breadcrumbs;

    – put half of the pasta in the baking tray;

    – spread fresh ricotta on it, and top it with fresh basil leaves;

    – cover with the reaming pasta; – spread breadcrumbs on the top together with some thin slices of butter;

    – bake at 170 degrees for around 40/50 minutes (or till golden);

    – allow to cool down a bit before unfolding the pasta from the baking tray;  


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