Anelletti al forno (ring-shaped pasta with meat sauce, peas and cheese) – Sicilia – Living a Life in

Ingredients

• 85 mls olive oil
• 250 grams pork shoulder, from the neck end, rinsed and dried
• 240 mls white wine
• 2 onions, skinned, ends removed and finely chopped
• 1 onion, skinned, ends removed and finely sliced
• 2 garlic cloves, skin removed and finely chopped
• 15 grams (1 tablespoon tomato paste)
• 500 mls tomato sauce
• 1 bay leaf
• 300 grams peas
• 500 grams anelletti pasta
• 100 grams caciocavallo cheese, cubed
• 50 grams pecorino cheese, finely grated
• 15 grams breadcrumbs