When a bank holiday or a Sunday comes along, it’s natural to want to make something special for lunch to share with the family, and it’s also important to make a dish that is really satisfying and substantial, because only the truly social and convivial occasions with your loved ones remain in our hearts and minds, and what you eat must live up to such an occasion. There’s no need to make something unusual to satisfy everyone: a simple macaroni pasta ‘pie’ with Bolognese sauce, if perfectly cooked, will spread the irresistible aroma of a traditional dish that always wins over the whole family, young and old. In addition to the flavours of the Bolognese sauce, there is also the wonderful pie crust made from crisp puff pastry, helping to create that surprise – what lies beneath? You can’t wait to start your Sunday lunch with your loved ones? Follow our ‘insider’ advice and you won’t have any trouble creating a festive atmosphere around the dining table.
Handmade Wheat Flour Orecchiette Pasta 500gr
Burnt Wheat Orecchiette Pasta
Small package for typical products
Tomato orecchiette Mini Kit
Half prickly pear table illumination
Pottery dinner plate 19 cm
Box Frisellina recipe, extra virgin olive oil and purée
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
Prepare the Bolognese sauce: in a thick-bottomed pan, fry the onion, carrots and celery in oil. When the veg is soft add the meat. Halfway through cooking the meat add a little salt and pepper to taste. Then add the tomato passata and simmer for at least 45 minutes with the lid on, over a low heat. Cook the macaroni pasta and drain them, setting them aside and adding two tablespoons of oil to keep them from sticking together. Take a baking dish and pour a little Bolognese sauce on the bottom, then add a layer of macaroni. Add some more béchamel, then a sprinkling of parmesan. Continue with the layers adding the ingredients in the same order until they are used up, although the last two layers should be one of Bolognese and finally béchamel. Cover the oven dish with a sheet of ready-made puff pastry, pressing the edges down to seal and pricking all over the surface with a fork to allow steam to escape. Preheat the oven to 200°C and bake for about 30 minutes. Remove from the oven when the pastry is golden and crisp.
Cook the macaroni pasta till ‘al dente’ then drain, setting it aside with two tablespoons of olive oil so that it doesn’t stick together
Make further layers starting with the Bolognese and keeping the same order until you have used up the ingredients, making sure you have enough for a layer of Bolognese and béchamel to finish
Cover the oven dish with the roll of puff pastry, sealing the edges and pricking the surface all over with a fork to allow the steam to escape