Sicilian Anelletti al Forno with Beef-Pork Ragù

Why You’ll Love This Recipe

• Comforting, deeply savory Sicilian classic with crispy, caramelized edges and a tender, saucy center.
• Family-friendly bake that slices cleanly for serving or potlucks.
• Make-ahead friendly: the ragù and even the assembled casserole hold beautifully.
• Balanced textures: silky beef–pork ragù, melty cheese, sweet peas, and toasty breadcrumbs.

Grocery List

• Produce: Onion, carrot, celery, garlic, fresh parsley or basil
• Dairy: Caciocavallo or low-moisture mozzarella, pecorino Romano, whole milk (optional)
• Pantry: Anelletti pasta, crushed tomatoes, tomato paste, red wine, extra-virgin olive oil, breadcrumbs, bay leaf, dried oregano, red pepper flakes, salt, black pepper, frozen peas

Full Ingredients

For the Beef–Pork Ragù

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion (about 5 oz/150 g), finely diced
• 1 small carrot (about 2.5 oz/70 g), finely diced
• 1 celery rib (about 2 oz/60 g), finely diced
• 3 garlic cloves, minced
• 8 oz (225 g) ground beef 80/20
• 8 oz (225 g) ground pork
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 can (28 oz/800 g) crushed tomatoes
• 1/4 cup (60 ml) whole milk, optional (softens acidity)
• 1 bay leaf
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (or to taste)
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Pasta and Peas

• 1 lb (450 g) anelletti (anelletti) pasta
• 2 tbsp kosher salt for pasta water
• 1 cup (135 g) frozen peas

Cheese and Assembly

• 8 oz (225 g) caciocavallo or low-moisture mozzarella, cut in 1/2-inch (1.25 cm) dice
• 1 cup (90 g) grated pecorino Romano, divided
• 1 tbsp extra-virgin olive oil, for greasing the baking dish
• 2 tbsp extra-virgin olive oil, for drizzling (optional)
• 2 tbsp chopped fresh parsley or basil, for garnish

Toasted Breadcrumb Topping (Pangrattato Atturrato)

• 1 cup (60 g) fresh coarse breadcrumbs
• 2 tbsp extra-virgin olive oil
• 2 tbsp (about 14 g) grated pecorino Romano
• Pinch of fine sea salt

Step-by-Step Instructions

Step 1: Build the soffritto

Heat 2 tbsp olive oil in a wide pot or deep skillet over medium heat. Add onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, until soft and translucent, 8–10 minutes. Stir in the minced garlic and red pepper flakes; cook 1 minute until fragrant.

Step 2: Brown the meats and caramelize the tomato paste

Add the ground beef and pork. Cook, breaking the meat into small crumbles, until browned with no pink remaining, 6–8 minutes. Sprinkle in 1 tsp of the sea salt and the black pepper. Clear a small spot in the pan, add the tomato paste, and cook it in direct contact with the pan for 2 minutes, stirring to darken slightly—this deepens the ragù’s flavor.

Step 3: Deglaze and simmer the ragù until silky

Pour in the red wine and scrape up browned bits. Let it reduce by about half, 2–3 minutes. Stir in crushed tomatoes, milk (if using), bay leaf, oregano, and the remaining 1/4 tsp salt. Bring to a gentle simmer, then reduce heat to low and cook partially covered for 45–60 minutes, stirring every 10 minutes. The sauce should be thick, glossy, and spoonable; add a splash of water if it becomes too tight. Remove the bay leaf and taste for seasoning.

Step 4: Toast the Sicilian breadcrumbs

While the ragù simmers, warm 2 tbsp olive oil in a small skillet over medium heat. Add breadcrumbs and toast, stirring, until deep golden brown and nutty, 3–5 minutes. Remove from heat and toss with 2 tbsp pecorino and a pinch of salt. Set aside to cool.

Step 5: Boil anelletti and peas very al dente

Bring a large pot of water to a rolling boil and season with 2 tbsp kosher salt. Cook anelletti until 2 minutes shy of package time (usually 8–9 minutes). In the last 1 minute, add the frozen peas. Drain well. Transfer pasta and peas to a large bowl and toss with a ladle of ragù to prevent sticking.

Step 6: Assemble and press into the casserole

Preheat oven to 400°F (200°C) with a rack in the center. Grease a 9×13-inch (23×33 cm) baking dish with 1 tbsp olive oil. Spread a thin layer of ragù over the bottom. In the bowl with the pasta, add most of the remaining ragù (reserve about 1/2 cup for the top), half of the pecorino, and all the diced caciocavallo or mozzarella. Fold to combine. Scrape into the dish and firmly press the pasta into an even, compact layer—compression helps it slice neatly and encourages those caramelized edges.

Step 7: Bake until bubbling and edges caramelize, then rest

Spread the reserved ragù over the top, sprinkle with the remaining pecorino, and cover evenly with the toasted breadcrumbs. Drizzle with a little olive oil. Bake 25–30 minutes until the casserole is bubbling, the top is bronzed, and the edges look caramelized. For extra color, broil 2–3 minutes, watching closely. Rest 10 minutes before garnishing with parsley or basil and serving warm in squares or generous scoops.

Pro Tips

• Undercook the pasta by 2 minutes so it finishes perfectly in the oven without turning mushy.
• Press the pasta firmly into the dish. This compaction creates tidy slices and those coveted crispy, caramelized edges.
• Use low-moisture mozzarella if not using caciocavallo to avoid excess liquid.
• Toast breadcrumbs until deep golden for a nutty, Sicilian-style crunch that won’t get soggy.
• Rest the bake at least 10 minutes before cutting to let the cheese set and juices redistribute.

Variations

• Classic add-ins: Layer in sliced hard-boiled eggs or diced cooked mortadella for a Palermo-inspired touch.
• Vegetable boost: Fold in sautéed diced eggplant or mushrooms with the pasta.
• Spicy: Double the red pepper flakes or add a pinch of Calabrian chili for heat.

Storage & Make-Ahead

Ragù can be made up to 3 days ahead (refrigerated) or 3 months (frozen). Assemble the casserole up to 24 hours in advance; cover and refrigerate. Bake from cold at 400°F (200°C) adding 10–15 minutes. To freeze assembled (unbaked), wrap well and freeze up to 2 months; bake from frozen covered with foil for 30 minutes, then uncover and bake 30–35 minutes more, until hot and bubbling. Leftovers keep 3–4 days refrigerated; reheat covered at 350°F (175°C) until warmed through.

Nutrition (per serving)

Approximate for 1 of 6 servings: 680 calories; 33 g protein; 72 g carbohydrates; 28 g fat (11 g saturated); 6 g fiber; 9 g sugars; 950 mg sodium.