350g Riscossa Ziti pasta
400g minced beef
100g grated Sicilian pecorino
500g peeled tomatoes cut into large pieces
½ cup white wine
3 sprigs of parsley
clove of garlic
extra virgin olive oil
salt and pepper as required.
Fry the garlic with the oil in a small saucepan on the stove, then remove it, add the minced beef and let it go for a few minutes.
Sprinkle with the wine and let it evaporate. Add the tomatoes and parsley, season with salt and pepper, and cook.
Break the ziti into three pieces each and boil them in boiling water with some salt. Drain and put them in a bowl. Add a ladle of sauce, pecorino cheese and stir.
Place neatly at the bottom of a baking dish, gradually adding the sauce and more cheese, until full.
Place in a preheated convection oven at 180°C for 30 minutes.