Mutti Passata

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making the Sicilian pasta dish, Anelletti al Forno. I hope you enjoy it! PRODUCTS USED (affiliate links) La Molisana Pasta Anellini: https://amzn.to/4dK0kzp Mutti Passata: https://amzn.to/47kyvKe Farberware Meat Masher: https://amzn.to/40YVJAX Hedley & Bennet Apron: https://amzn.to/4hgBeqR STAUB Ceramic Baking Dish Set: https://amzn.to/4bHGNgs T-fal Jumbo Cooker 5 Quart: https://amzn.to/3TSwRI6 Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/anelletti-al-forno/ INGREDIENTS For the sauce 1/4 cup (60ml) extra virgin olive oil 1 1/2 pounds (680g) ground chuck 1 medium onion - diced 1 medium carrot - grated 1/2 teaspoon crushed hot red pepper flakes - *optional* 1 cup (240ml) dry white wine 2 24-ounce jars passata (tomato puree) 3 cups (520g) frozen peas salt and pepper to taste Remaining ingredients 1 pound (454g) anelletti - can sub penne or ziti 1/2 pound (227g) shredded mozzarella 1/2 pound (227g) shredded caciocavallo 1/2 cup (45g) grated Pecorino Romano 1/2 pound (227g) ham - chopped VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.