Anelletti Al Forno
Anelletti al Forno is a beloved Sicilian baked pasta dish, featuring tiny ring-shaped pasta enveloped in a rich, slow-simmered meat ragu and a velvety béchamel sauce. Layered with Pecorino Romano and mozzarella, then baked until golden and bubbly, this hearty casserole offers comforting flavors and a delightful textural contrast, perfect for a satisfying family meal.
En original opskrift af Forkin
- Tid i alt
- 2 t. 45 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde selleri, gluten, mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
ragu
- 2 spsk.olive oil
- 1 stk.yellow onion, finely chopped
- 1 stk.carrot, finely chopped
- 1 stk.celery stalk, finely chopped
- 500 gground beef, lean
- 120 mlred wine, dry
- 800 gcrushed tomatoes, canned
- 1 stk.bay leaf
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
Ingredienser
- 400 ganelletti pasta
- 50 gpecorino romano cheese, grated
- 150 gmozzarella cheese, shredded
- 30 gbread crumbs
béchamel
- 50 gbutter
- 50 gall-purpose flour
- 500 mlmilk, whole
- 0,25 tsk.nutmeg, grated
- 0,25 tsk.salt
Udstyr
Chef's knife · Cutting board · Large Dutch oven · Wooden spoon · Medium saucepan · Whisk · Large pot · Colander · 9x13 inch baking dish · Grater
Fremgangsmåde
Trin for trin
- 1
Finely dice the yellow onion, carrot, and celery to create a soffritto base.
Ca. 5 min.
Kokkens note: A uniform dice ensures the vegetables cook evenly and melt into the sauce.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
Ca. 1 min.
- 3
Add the diced onion, carrot, and celery to the pot and sauté, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
Ca. 9 min.
Kokkens note: Cooking the soffritto slowly builds a deep flavor foundation for the ragu.
- 4
Increase the heat to medium-high, add the ground beef to the pot, and cook, breaking it apart with a wooden spoon, until it is thoroughly browned and no pink remains, approximately 7-8 minutes.
Ca. 8 min.
Kokkens note: Ensure the beef is well-browned for maximum flavor. Drain any excess fat from the pot if it accumulates.
- 5
Pour in the red wine, scraping the bottom of the pot with your spoon to release any browned bits (fond). Simmer until the wine has almost completely evaporated, about 5 minutes.
Ca. 5 min.
Kokkens note: Deglazing adds a layer of complex flavor to the sauce.
- 6
Stir in the crushed tomatoes, bay leaf, 0.5 tsp salt, and 0.25 tsp black pepper. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1 hour, or up to 2 hours, stirring every 20-30 minutes.
Ca. 1 t.
Kokkens note: A longer simmer allows the flavors to meld and deepen, resulting in a richer, more robust ragu.
- 7
While the ragu simmers, prepare the béchamel sauce. Melt the butter in a medium saucepan over medium heat.
Ca. 2 min.
- 8
Whisk in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a pale roux.
Ca. 2 min.
Kokkens note: Cooking the flour removes its raw taste and ensures a smooth sauce.
- 9
Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more, to prevent lumps. Continue whisking until the sauce thickens to a creamy consistency that coats the back of a spoon, about 5-7 minutes.
Ca. 6 min.
Kokkens note: Maintain medium-low heat and whisk continuously to achieve a silky-smooth béchamel without scorching.
- 10
Season the béchamel with 0.25 tsp nutmeg and 0.25 tsp salt. Remove from heat and set aside.
Ca. 1 min.
Kokkens note: Nutmeg is a classic addition to béchamel, enhancing its creamy flavor.
- 11
Cook the anelletti pasta according to package directions until it is al dente, typically 7-9 minutes.
Ca. 8 min.
Kokkens note: Undercook the pasta slightly, as it will finish cooking in the oven and absorb more sauce.
- 12
Drain the cooked pasta thoroughly and return it to the pot. Remove and discard the bay leaf from the ragu.
Ca. 1 min.
- 13
Preheat your oven to 180°C (350°F).
Ca. 10 min.
Kokkens note: Preheating ensures the casserole bakes evenly from the start.
- 14
Add approximately two-thirds of the prepared ragu to the drained anelletti pasta and mix thoroughly to coat every piece.
Ca. 2 min.
Kokkens note: Ensure the pasta is well-coated for maximum flavor in every bite.
- 15
Lightly grease a 9x13 inch (23x33 cm) baking dish with olive oil or butter.
Ca. 1 min.
Kokkens note: Greasing the dish prevents the pasta from sticking and aids in cleanup.
- 16
Spread a thin, even layer of the remaining ragu on the bottom of the prepared baking dish.
Ca. 1 min.
Kokkens note: This base layer prevents the pasta from drying out and adds flavor.
- 17
Layer half of the ragu-coated pasta mixture evenly over the ragu in the baking dish.
Ca. 1 min.
- 18
Sprinkle half of the grated Pecorino Romano cheese and half of the shredded mozzarella cheese over the pasta layer.
Ca. 1 min.
Kokkens note: Using both cheeses provides a balance of sharp, salty flavor and gooey melt.
- 19
Pour half of the béchamel sauce evenly over the cheese layer.
Ca. 1 min.
- 20
Repeat the layering process with the remaining pasta mixture, Pecorino Romano, mozzarella, and béchamel sauce.
Ca. 3 min.
- 21
Sprinkle the bread crumbs evenly over the top layer of béchamel for a crispy, golden crust.
Ca. 1 min.
Kokkens note: For extra flavor, you can mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
- 22
Bake for 30-40 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
Ca. 35 min.
Kokkens note: If the top browns too quickly, you can loosely cover it with foil.
- 23
Remove the Anelletti al Forno from the oven and let it rest for 15 minutes before serving.
Ca. 15 min.
Kokkens note: Resting allows the casserole to set, making it easier to cut into neat portions and preventing it from falling apart.
Bevar den gode smag
Serve this hearty Anelletti al Forno with a simple green salad dressed with a vinaigrette to cut through the richness. A glass of medium-bodied red wine, such as a Nero d'Avola or Chianti, would pair beautifully. For a vegetarian twist, you can substitute the ground beef with a mix of finely diced mushrooms and lentils in the ragu.
Store leftover Anelletti al Forno in an airtight container in the refrigerator.
Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 160°C (325°F) oven for 20-30 minutes, or until hot.