#mammaday pasta, which turned into a different cake

Pasta with minced meat, but in the form of a pie, you could also call it Pasta Pie Bolognese

Macaroni, shaped like a cake

By Cris Muratori, from Bake and Cake Gourmet, site of recipes, menus and shopping lists, partner of TERRA Degusta. A recipe that has transformed traditional pasta, with minced meat or Bolognese, into a delicious flan, different and easy to make.

• Will you make this recipe? Access the FREE SHOPPING LIST HERE.
• Build your online meal menu HERE, it’s practical and you SAVE at the supermarket.
• PORTION: two . To see the recipe for 4, 6 or 8 people, click HERE.
• TOOLS: 1 kettle, 3 pans, 1 mold with removable ring, 1 cutting board, 1 bowl, 1 strainer or colander, 1 vertical vegetable mill, 1 vegetable peeler.
• EQUIPMENT: conventional + processor.

Do you want to see the recipe for the traditional Bolognese lasagna? Click here and watch it at TERRA Degusta.

INGREDIENTS, CLICK TO VIEW SHOPPING LIST

Pasta Pie (Pasta)

• 100 g of spaghetti or angel hair pasta
• 1 tablespoon of grated parmesan
• 1 egg unit
• 1/2 tablespoon unsalted butter, melted
• salt
• 120 g of ricotta or goat cheese, processed or crushed
• Dried oregano or herbes de provence to season the ricotta
• oil – optional – to grease the mold

Filled With Minced Meat (Bolognese)

• Virgin olive oil, for sautéing.
• 200 g of minced meat
• 30 ml of dry red wine
• 1/4 chopped onion
• 1 clove of garlic, minced
• chopped parsley.
• salt
• pepper

Thick Tomato Sauce (Pasta – Flan):

• 1 and a half cans of peeled tomatoes
• 1/2 can of water
• 1/4 carrot, peeled
• salt
• pepper
• basil leaves)

Assembling the macaroni pie:

• 75 g of mozzarella, or enough to assemble the flan
• Parmesan, or just enough to assemble the pie

PRE-PREPARATION:

1. Separate recipe utensils and ingredients.
2. Start preparing the tomato sauce (see preparation).
3. Then put the meat filling to cook (see preparation).
4. Boil water in a pot to cook the pasta.
5. Melt the butter from the pastry pie dough and let it cool.
6. In a bowl, break the eggs, mix with the grated cheese and melted butter.
7. Line a removable donut mold with aluminum foil and grease it with a little oil.
8. Process or mash the ricotta and season it with oregano or fine dried herbs, salt and pepper.
9. If you’re using goat cheese, just knead it, no need to season it.

PREPARATION:

Thick Tomato Sauce (do this step before continuing the pre-preparation):

1. Put the peeled tomato with the juice in a pan.
2. Mix with a vertical mixer or a wooden spoon.
3. Add water (see quantity in ingredients).
4. Wash and peel the carrot. Cut into large pieces – so that they will be easy to remove later – and combine with the other ingredients in the pan.
5. Bring the sauce to simmer over medium heat, covered, for 15 minutes.
6. Continue making the minced meat filling.

Ripieno alla bolognese – Minced meat (do this step before continuing with the pre-preparation):

1. Wash, peel and chop the onion and garlic.
2. In a skillet, heat the extra virgin olive oil over medium heat.
3. Add the onion and saute until translucent.
4. Then add the garlic and saute for another 1 minute.
5. Add the minced meat and continue to cook until golden brown – during this process, use the spatula to knead so that no lumps form.
6. Sprinkle with dry red wine (optional) and raise the heat to evaporate the alcohol.
7. Season with salt and pepper to taste.
8. Bake for about 10 more minutes or until cooked through.
9. Stir occasionally so the meat cooks evenly.
10. While the meat is cooking, wash, dry and chop the parsley.
11. Turn off the heat, stir in the parsley, cover the pan and set aside.
12. Proceed with the preparation of the sauce (below).

Thick Tomato Sauce: (do this step before continuing with the pre-preparation):

1. When cooked, uncover the saucepan.
2. Leave to reduce over medium heat until half the volume, it must be thick enough.
3. The estimated time is 20 minutes, which can vary according to the amount of sauce being prepared.
4. Stir the sauce occasionally to keep it from burning the bottom of the pan.
5. In the meantime, go back to pre-preparation (step 5).

Pasta (cooking):

1. Add salt to boiling water.
2. Add the pasta and cook for half the time indicated on the package.
3. Run and book.

Whole Grain Tomato Sauce:

1. When you reach the desired point, turn off the fire.
2. Season with salt, pepper.
3. Discard the carrot.
4. Wash the basil well, peel the leaves and add them to the sauce.
5. Reserve.

Dough pie: dough and assembly

1. Place the macaroni in the bowl with the egg, shredded cheese and melted butter mixture and mix well to combine.
2. Arrange the macaroni in the removable ring mold, pressing it into the bottom and sides of the mold.
3. Evenly distribute the seasoned ricotta or goat cheese on the bottom of the mould.
4. .At this point, preheat the oven to 220°C.
5. Bolognese filling
6. Mix the thick tomato sauce with the ground beef stew.
7. The consistency must be of a thick compound, which does not ooze liquids.

Dough Pie – Assemble and Bake:

1. Put the Bolognese filling inside the pre-assembled dough.
2. Cover with mozzarella and sprinkle with grated Parmesan.
3. Bake in a preheated oven at 220°C until the surface is golden.
4. Remove from the oven and leave to cool slightly.

FINISHING AND ASSEMBLY:

1. Unmold the Bolognese pasta flan onto a serving plate.
2. Cut into slices and serve hot.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.