Ingredients

500 gr. anelletti type pasta

250 gr. minced beef

100 gr. primosale cheese

150 gr. pork sausage without casing

200 gr. F.lli Contorno “Sarsina” tomato extract

50 gr. grated caciocavallo

50ml. extra virgin olive oil

1 onion

100 gr. bread crumbs

1 glass of red wine

Salt to taste

pepper to taste

Preparation

Finely chop the onion and fry it in a pan with a little olive oil. Once softened, add the minced beef and pork and add a glass of red wine. Let it cook over medium heat for a couple of minutes and add the tomato extract "-Sarsina- Double concentrate of Sicilian cherry tomatoes", add half a liter of water, season with salt and pepper and let it cook over low heat for half a minute. 'Now. Separately, boil the anelletti, drain them al dente and season them with the sauce you have prepared. Add the grated caciocavallo and the primosale
cut into pieces and pour everything into a baking tray greased with oil and sprinkled with breadcrumbs; cover with more breadcrumbs, a drizzle of oil and put in a hot oven (200 degrees) for about twenty minutes.