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Anellini alla Pecorara Recipe | Cook the Book
Ingredients (23)
- Pasta Dough:
- 4 to 4 1/4 cups unbleached all-purpose/plain flour, plus more for dusting the work surface
- 1 tsp fine sea salt
- 4 extra-large eggs
- 2 tbsp extra-virgin olive oil
- About 1/4 cup tepid water
- Vegetable oil for frying
- 2 small eggplants, cut into small dice
- 3 small zucchini, cut into small dice
- 3 red bell peppers, seeded and cut into small dice
- 1 batch Ragù all’Abruzzese (recipe follows), heated to a simmer
- 1 cup sheep’s milk ricotta cheese or drained whole cow’s milk ricotta cheese
- Freshly grated Parmigiano-Reggiano or pecorino pomano cheese for serving
- Ragù all’Abruzzese:
- 3 tbsp vegetable oil or olive oil (not extra-virgin)
- 6 oounces boneless beef chuck roast, cut into 4 equal pieces
- 6 ounces boneless pork shoulder, cut into 3 equal pieces
- 6 ounces boneless lamb shoulder, cut into 3 equal pieces
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 pounds whole or diced canned tomatoes, with their juice (about 7 1/2 cups)
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, finely chopped
Directions
Learn how to make this recipe at Serious Eats