- Total Time: 1 hour
- Yield: 4-6 1x
- 1 pound anelli (small pasta rings)
- ¼ cup olive oil
- 1 onion, finely chopped
- 12 ounces ground beef
- 1/2 cup dry red wine
- 1 28 ounce can Italian tomatoes, pureed
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 8 ounces frozen peas, thawed
- 4 ounces Parmigiano-Reggiano, grated
- 8 ounces ricotta salata (or mozzarella), grated
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- In a large skillet, heat the olive oil and then add the onion. Cook until golden and then add the meat. When the meat is almost brown, add the red wine and cook for a minute until evaporated. Add the tomatoes, salt and pepper and cook for 20 minutes until reduced. Add the peas and cook for a few more minutes.
- Meanwhile, preheat the oven to 350 and bring a large pot of salted water to boil for the pasta. Cook the pasta for half of the package’s recommended duration and drain. Add the pasta to the sauce and mix in the ricotta.
- Move the pasta mixture to a baking dish. Sprinkle with Parmigiano and place in the oven. Bake for about 20 minutes until browned. Let sit for 5 minutes and serve.
Call me Gandalf, for I am the wizard of Sunday Pasta. Make that Gandalfo... which sounds more Italian. Heck, just call me Lord of the Rings (anelli, that is, pasta rings). Like other small pasta, anelli are sometimes used in soups, but they are usually prepared al forno (baked) or used in timballi. When they are baked with meat (or eggplant), peas, and cheese, they make the perfect way to weather the cold winter and to welcome in a new year. So here's to a warm, friendly, and peaceful 2018!
P.S. If I were actually a wizard, much of 2017 would be erased from your memory. Onward!