Who doesn't find comfort in baked macaroni? So many variations of this, but this one is my favorite. It can also feed an army on a low budget! Also, if you are anything like me you'll want a little of this at Thanksgiving too!
1 lb. of Mosticcali Rigati (any tubular macaroni, penne, rigatoni etc.)
1 lb. of ground beef and or ground pork
1 28 oz can of San Marzano Tomatoes (peeled, you can puree in a blender or crush with hands)
1 onion
2-3 cloves of garlic
1 carrot, chopped
crushed red hot pepper
salt
1 8 oz package of shredded Whole Milk Mozzarella Cheese
Grated Pecorini Romano (locatelli is my favorite)
In a pot, add some olive oil over medium heat. Add in the meat, onion and garlic and break up as it cooks. Cooking stirring occasionally a good 10-12 minutes. Add in the carrots, some salt and cook another 5-8 minutes. Add in the crushed red pepper, the tomato puree, and bring it up to a boil. Give it a good stir, lower the heat to a simmer and let it go for 30 minutes or until thickened.
In the meantime cook the macaroni half way. You want it slightly under cooked because it will finish off in the oven. Once you drain the macaroni toss it in with the Ragu. Stir in a generous amount of grated cheese. Pour it into a baking dish and top it off with the Mozzarella cheese making sure to get every corner covered. This will prevent the macaroni from drying out and becoming crunchy. Bake at 350 for 30 minutes or until the cheese is completely melted and it's a nice light golden brown color. Enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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