Pasta al Forno Siciliana from Limoncello and Linen Water by Tessa Kiros
This is what my Sicilian friends have for Sunday lunch. Traditionally, there are larger chunks of meat in the ragù, along with sausage and sometimes slices of boiled egg. It’s normally followed by...
Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- ½ teaspoon chopped oregano
- 1.2 kg (2 lb 10 oz) minced (ground) beef
- about 4 tablespoons grated parmesan, plus extra, for serving
- 150 g (5½ oz) thinly sliced ham, torn up
- 250 g (9 oz) mozzarella, roughly chopped
- 250 ml (9 fl oz/1 cup) red wine
- 500 ml (17 fl oz/2 cups) tomato passata (pureed tomatoes)
- ½ teaspoon chopped thyme
- 1 bay leaf
- 200 g (7 oz) frozen peas
- 450 g (1 lb) rigatoni pasta
- 250 ml (9 fl oz/1 cup) water
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