first courses from Italy
translated by Italian with
A delicious and colorful pan of baked packages: an idea for a typical Sunday lunch.
Begin by preparing the sauce: Finely chop the carrots, in celery and onion and fry in a large saucepan with a little 'oil.
After 10 minutes, still stirring frequently, add the ground pepper and cook for 10 minutes, deglaze with the red wine and let the alcohol evaporate.
Add the tomato puree, 1/2 cup of water, salt, pepper and chopped fresh parsley and cook over medium heat for 30-40 minutes, stirring often and adding a little water if it dried.
Before you turn off the heat (leave a little liquid, not too dry) add fresh chopped basil hand.
Boil the paccheri in abundant salted water, drain two minutes before the end of cooking and set aside. Dice the mozzarella and begin to strike the pan.
Begin with a layer of sauce, then one of paccheri, then meat sauce, ham, mozzarella and paccheri still followed by the other ingredients in the same order (with these doses will be about 2 layers of dough).
Finish with a generous layer of sauce, the diced mozzarella and Parmesan. Bake in oven preheated to 180C static for 30-40 minutes, until golden brown and ... Serve hot!