Baked Macaroni with Mortadella and Mozzarella

by Monica Bennion on February 20, 2014

Italian comfort food at its best!  Pairs well with our food-friendly Mountain Selection Barbera.

1/4 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
1 lb. ground pork
1 cup dry white wine
One 28 oz. can crushed tomatoes
Generous pinch of crushed red pepper
Kosher salt
2 large eggs
12 oz. elbow macaroni
2 tbsp. finely chopped basil
2 tbsp. finely chopped parsley
One 1/4 lb. piece of mortadella, cut into small dice
1 lb. fresh mozzarella, cut into bite-size pieces
1 cup grated Parmigiano-Reggiano

1)  In a large saucepan, heat the oil until shimmering.  Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 4 minutes.  Add the ground pork and cook, breaking up the meat, until browned, about 10 minutes.  Stir in the wine and cook until evaporated, about 3 minutes.  Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil.  Cook over moderately low heat, stirring, until thickened, about 1 hour.

2)  Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil.  Cook over moderately high heat for 8 minutes.  Drain the eggs and cool under running water, then peel and finely chop.

3)  Preheat the oven to 425.  In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano.

4)  Transfer the macaroni mixture to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top.  Bake for 25 minutes, until hot.  Let stand 5 minutes before serving.

Courtesy of Food & Wine, Contributed by Paul Kahan

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