350g Riscossa Penne Zite Rigate
800g of peeled tomatoes
1 celery stalk
2 bay leaves
300g of minced veal 1 mozzarella
1/2 hot chili pepper
grated cheese as desired
1/2 cup white wine
extra virgin olive oil
salt to taste
You can use the bolognese sauce that you have in the fridge. Alternatively, prepare the seasoned sauce as follows and with the indicated ingredients.
Chop together the onion, carrot and celery.
In a bowl blend the tomatoes.
Put a little oil in a pan with the chopped vegetables, cover it and let cook for about 2 minutes by steam.
Add the bay leaves and the white wine.
Wait until the wine has evaporated, and then add the tomatoes previously blended.
Add salt to taste and the half chili pepper already crumbled.
Cover and cook for about 20 minutes.
In a separate pan, boil the penne in salted water for half of its cook time, then drain in a bowl and season with the cheese and the sauce already prepared.
Fill half of the dish, add a layer of mozzarella broken into small pieces and the solid part of the prepared sauce.
Finish with the rest of the penne and add cheese and sauce.
Place the pan in the oven and bake for 30 minutes at 180°C ventilated convection setting (otherwise conventional bottom / top).