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Baked Macaroni and Mortadella and Mozzarella Recipe

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This recipe for Baked Macaroni and Mortadella and Mozzarella, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

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

Directions:
Directions:
Step 1
In a large saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring, until softened, 4 minutes. Add the ground pork and cook, breaking up the meat, until browned, 10 minutes. Stir in the wine and cook until evaporated, 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, 1 hour.

Step 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.

Step 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.

Step 4
Transfer the macaroni 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 for 5 minutes before serving.

Make Ahead
The unbaked assembled macaroni can be refrigerated overnight. Return to room temperature before baking.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes, cooking time 2 hours

 

 

 

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