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Penne filanti al tegamino

Today's recipe is our first baked dish, a meaty dish that would be well paired with a great red wine on a cold day. 



You can use a ready to eat bolognese sauce. Alternatively, prepare the seasoned sauce as follows and with the indicated ingredients.

Step 1: Chop together the onion, carrot and celery.

Step 2: Blend the tomatoes.

Step 3: Put a little oil in a pan with the chopped vegetables, cover it and let cook for about 2 minutes by steam.

Step 4: Add the bay leaves and the white wine.

Step 5: Wait until the wine has evaporated, and then add the tomatoes previously blended.

Step 6: Add salt to taste and the half chili pepper already crumbled.

Step 7: Cover and cook for about 20 minutes.

Step 8: In a separate pan, boil the penne in salted water for half of its cook time, then drain in a bowl and season with the cheese and the sauce already prepared.

Step 9: Fill half of the dish, add a layer of mozzarella broken into small pieces and the solid part of the prepared sauce.

Step 10: Finish with the rest of the penne and add cheese and sauce.

Step 11: Place the pan in the oven and bake for 30 minutes at 180°C ventilated convection setting (otherwise conventional bottom / top). 

Serve the dish as you desire. 

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