Chef Nunzio's Pasta Al Forno Siciliano
1 pound pasta (Cavatappi if available)
2 pounds of ground meat (Equal parts of veal, beef and pork)
1 eggplant diced into ˝ inch cubes
1/2 cup mozzarella, shredded
1/2 cup Pecorino Romano, grated
1 celery stalk
1/2 onion diced
3 cups home made tomato sauce
4 bay leaves
1/2 cup olive oil
1/2 cup red wine
Salt and pepper to taste
In a large saucepan place 1/4 cup of olive oil, carrot, celery, and onion, sauté
till the onion is translucent.
Over a high heat, add the ground meat and cook for 5 to8
minutes, stirring continuously. Add the bay leaves, and one cup of tomato sauce,
cook over a low heat for one hour and set aside.
In a fry pan heat the remaining oil and sauté the eggplant
over a high heat. Cook the pasta.
In a large bowl, max the pasta, eggplant, ground meat, 1/2 of
the grated cheese, 1/2 of the mozzarella, parsley, and one cup of tomato sauce.
Mix well and add salt and pepper to taste. Place the mixture in a baking pan.
Top off with the rest of the tomato sauce, grated cheese, and
Bake in a 350° F. oven for 20 minutes.
Arthur Avenue, the Bronx