There’s no need for a photo here. It looks like a dish of baked pasta in a sauce. You know the drill. What is special here is the sauce and the add-ins.
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup chopped beef or regular bacon, smoked turkey, or pancetta
- 1 lb ground beef
- 1/2 tbsp dried oregano
- 1/2 tbsp crushed fennel seeds
- crushed red pepper to taste
- 3/4 dry white wine or tomato juices from can
- 28 oz can whole tomatoes, drained and crushed
- 1 cup beef or chicken stock
- salt and black pepper to taste
- 1/2 cup cream
Heat the oil and fry the bacon pieces until crispy. Add the onion, carrot, and celery, cook until soft. Add the beef, stir and break up until all red is gone. Add the oregano, fennel, and crushed red pepper. Add wine or tomato juice and stir well until the liquid evaporates. Add the tomatoes and stock, turn the heat down to low and simmer. After an hour, season with salt and pepper. After about another hour, when the sauce is thick, add the cream. Heat through well, another 15 minutes, to let the flavors blend.
Baked Penne (serves 6):
- 1 lb penne or other pasta, slightly undercooked
- 1 recipe ragu
- 1 summer squash, chopped and sauteed in olive oil, garlic, and salt (optional)
- 1 container ricotta (not sure how much was in it)
- handful basil leaves, torn
- grated parmesan cheese
Mix the pasta, sauce, and squash in an oiled baking dish. Mix gently with basil leaves and ricotta: don’t mix in the ricotta too thoroughly. Cover with parmesan cheese, bake at 400* for 20 minutes, or until bubbly.