You will need
- 500-700 g of beef (meat);
- 2-3 cloves of garlic;
- 1 onion;
- 4 tomatoes;
- 4 tbsp tomato paste;
- 5 tbsp olive oil;
- 0.5 cups of dry wine;
- 200 g of cheese.
Choose a pasta that will stuff. You can use agnolotti – pasta, which is a large snail, or cannelloni – quite a large long tube (about 2 cm) diameter.
There are two ways of stuffing pasta. First parboil them in boiling water, and you can stuff raw pasta. In the second case, increase the time to bake them. Usually are stuffed with these products meat or any other meat. Try to cook the dish in the following recipe.
Prepare the stuffing. If you use the finished product – defrost it if necessary. If not, loop through the meat grinder. Suitable pork, beef, pork-beef or chicken mince.
Make a sauce. Pour into a deep pan with olive oil. Peel 2-3 cloves of garlic and cut into thin slices. Fry until nice aroma. Fish out the garlic with a slotted spoon and discard.
Clean the onion. Cut it into thin rings. Fry in oil with constant stirring until a translucent state.
Scald the tomatoes with boiling water, peel off the skins and cut into small cubes. Add to the pan together with tomato paste. Mix well.
Pour in the sauce and dry wine. Will fit both white and red. Add to taste spices: dried Basil, black pepper, oregano and salt. Close the pan with a lid and make a slow fire. Roast for an hour until is boiled about a third of the sauce.
Fry the mince in olive oil until tender. Add salt to taste. Start stuffing every spaghetti. Gently fold them into the baking dish and cover with sauce. Preheat oven to 180 degrees. Bake for 30 minutes.
RUB the cheese on a small grater. Sprinkle with prepared macaroni and cheese before serving. Bon appetit.
Try to canneloni or boil agnolotti until tender in salted water, cool and fill with any salad. Serve as a snack.
As a topping to this dish is better to use Parmesan cheese, but any hard cheese.