Region: Italy
Category: Pasta-Baked
Season: Fall
Difficulty: Medium Difficulty
The golden crust of this macaroni casserole when it comes out of the oven is very attractive and appetizing. Then once you dig in, the flavors are intense and filling. This is an ideal casserole for serving two families with kids. I often made it when my kids were little and half the diners were adults and half were children and everyone ate with gusto from the same casserole.
Yield: Makes 6 to 8 servings
Preparation Time: 1:10 minutes
1 1/2 pounds ground lamb
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
One 28-ounce can crushed tomatoes
1 cup dry red wine
1 tablespoon dried rosemary
1 pound macaroni
1/2 cup fresh ricotta cheese
3/4 pound fresh mozzarella cheese, sliced
1. Put the ground lamb in a skillet and turn the heat to medium-high, breaking up the lamb with a wooden spoon as you cook it until it turns color and emits lots of fat, about 8 minutes. Remove the meat with a slotted spoon, pressing out all the fat and liquid with the back of a wooden spoon. Season with salt and pepper and set aside.
2. In a flame-proof casserole, heat the olive oil over high heat, then cook the onion and garlic until the onion turns translucent, stirring constantly so the garlic doesn’t burn, about 4 minutes. Add the tomatoes, wine, and reserved lamb, reduce the heat to medium, and cook until denser, about 30 minutes. Correct the seasoning and stir in the rosemary.
3. Preheat the oven to 400°F.
4. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until very al dente (just past half-cooked). Drain without rinsing. Transfer the pasta to the casserole and toss with the tomato sauce. Stir in the ricotta cheese.
5. Lightly oil a 12 x 9 x 2-inch baking casserole and pour in the macaroni. Cover the top with the mozzarella and place in the oven until the top is completely golden, about 25 minutes. Remove and serve.
Posted: 12/27/2006
