Pasta Bake with Pancetta, Rosemary and Minced Pork
This dish reminds me of one my mother in-law makes and it’s always a top request when she visits. The aromas from it make me feel as though Aida is right in the kitchen with me. It’s a relatively easy meal to prepare and will have your family asking for more.
Serves 6
adapted from Woman & Home
6 tablespoons extra-virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
250g (9oz) cubed pancetta
500g ( 1lb) minced pork
2 tablespoons freshly chopped rosemary
400g can cherry tomatoes
300g (10 oz.) penne
4 large eggs
50g freshly grated Parmesan cheese
salt and pepper to taste
Heat 4 tablespoons olive oil in a large saucepan and fry the onion and carrot for 5 minutes until soft, stirring occasionally. Add the pancetta with the minced pork, and rosemary and continue to cook for further 5 minutes, stirring continuously. Add tomatoes, season with salt and pepper and continue to cook over medium heat for 15 minutes. Stir occasionally. Remove from heat and set aside to allow sauce to cool to room temperature. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and leave to cool. Heat oven to 180c (350f). Break the eggs into the saucepan of cooled pasta and add the grated Parmesan. Mix together. Brush the remaining oil over the sides and base of a 22cm (9-inch) non-stick baking dish with side about 5cm (2-inches) high. Pour in the pasta mixture and spread out evenly. Cook in the center of the oven for 30 minutes until crispy and set. Remove from oven and let rest for 5 minutes. Serve hot or cold.
The Culinary Chase’s Note: Rosemary with its earthy flavor, is a lovely addition to the sauce.
Looks Great!
Thanks Alana! 🙂