• 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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  1. 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.
  2. 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.
  3. 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.