Description
Baked anelletti with bechamel are a scrumptious meal normal of Sicilian food, perfect to serve on Sundays and on unique celebrations. Prepared ham, peas and an abundant meat sauce accompany the scrumptious anelletti, a pasta format liked by grownups and kids, outstanding for gratinating in the oven with homemade bechamel.
Active Ingredients
500 g of little rings;
100 g of fresh or frozen peas;
100 g of prepared ham;
500 g of minced meat;
800 g of tomato puree;
80 g of grated parmesan;
1 carrot;
1 onion;
1 celery stalk;
5 dl of homemade bechamel;
1/2 glass of gewurztraminer; to taste additional virgin olive oil; salt and pepper to taste.
Directions
Prepare the sauce by carefully slicing the celery, carrot and onion. Then let it dry in a big pan with a drizzle of additional virgin olive oil. Include the minced meat to the sauce and brown over high heat for a couple of minutes. Gather the gewurztraminer and wait on the alcohol to vaporize. Include the tomato puree, salt and pepper. Prepare the ragù for about 20 minutes over a low heat. Then include the peas and the diced prepared ham. Then include a little water or hot broth if needed and continue cooking for roughly 40 minutes. Prepare the anelletti al dente in a lot of boiling salted water, drain them and season them with the meat sauce, peas and prepared ham. Include the béchamel sauce and mix thoroughly. Transfer the rings experienced with ragù and béchamel sauce into a baking meal greased at the bottom and spray them with grated parmesan. Lastly, grill them in the oven for about 25 minutes at 180 ° and serve them hot.
