Pasta in Tianu

Chop the onion and let it brown in a pan shallow pan with extra virgin olive oil, keeping the heat moderate so as not to brown it. Combine the pieces of beef and mutton or lamb, then brown them on several sides until the surface takes on a uniform golden color and the bottom releases an intense meaty aroma and soffritto.

Remove the meat from the shallow pan and dilute a nut of oil in the oil tomato pastePour a little hot water and stir until you obtain a smooth, lump-free, slightly reddish base. Keep the heat low so the concentrate dissolves without sticking to the pan. pan juices.

Put the meat back in shallow pan and add the whole head of garlic, two or three bay leaves and enough sauce to cover it. Salt, cover and cook over low heat until the meat is tender. If the sauce thickens too much, add a little hot water: it should be thick but still runny.

Let the meat cool, then shred it finely along the grain and set aside. Remove the garlic bulb from the sauce and check the consistency of the sauce. ragù: it must be thick enough to coat the pasta and the layers, without being watery.

Cut the eggplant Slice them and fry them in oil until golden and soft in the center. Drain and cut them into thin strips Regularly. Complete this phase when the surface is well colored and the pulp yields easily to pressure, avoiding leaving them too dark or dry.

Boil the celery strips or rigatoni and school them al dente, so they will maintain their structure during subsequent cooking in the shallow panSeason them with some of the sauce ragù and with the caciocavallo grated, mixing until the sauce and cheese are evenly distributed without breaking the pasta.

Grease the bottom of a shallow pan high, preferably terracotta, to limit sticking. Form a layer of pasta, add the shredded meat and then the eggplantPour sauce, sprinkle with caciocavallo grated cheese and garnish with basil and cinnamon. Repeat the process until all the ingredients are used, finishing with the dressing.

Cover the shallow pan and shake it gently to distribute the sauce among the layers without breaking them apart. Make sure the sauce reaches the edges and that the surface remains moist: this step promotes even cooking and prevents the pasta from drying out excessively.

Transfer the shallow pan covered in a warm oven and let it rest for 20 minutes, without prolonging it unnecessarily. At the end, the caciocavallo It should be softened, the sauce should settle and the layers should be compact but still moist, ready to be served.