Twice a month, I and my maritozzo Gianluca (about buns whenever I can I'll post the recipe) make the weekend Bari for the happiness of my parents. The passion for cooking and dance I've definitely inherited from my mother, say that I am its evolution in the sense that I can express the two passions at once! (^ _ ^) So, the last time we were in Bari told her: "Mom do one thing: I'll teach you to do the pirouette with the pan of lasagna on the head, and you teach me how to make pasta Baked! "Mom, pazzerella is, if you did not say it twice and was put to work ...
6 people Ingredients:
500 g rigatoni
100 grams of martadella (to taste)
500 grams of mozzarella
50 g pecorino romano
For the sauce:
1 kg of tomatoes or tomato puree
1 glass of water
1 onion
oil to taste
salt
For the meatballs:
400 grams of minced meat
3 eggs
80 g pecorino
a clove of garlic
parsley
salt to taste
1 handful of breadcrumbs
half a glass of milk
Procedure:
Prepare for first thing in gravy. Let fry an onion with the oil and add the tomato sauce, a glass of water and salt. Cook for an hour. In the meantime, prepare the dough for the ground beef patties by adding three eggs, 80 grams of pecorino romano, a clove of garlic and a sprig of parsley finely chopped, a handful of bread crumbs soaked in milk and squeezed, a some salt. Shape into balls the size of marbles. In a pan heat the oil needed to fry the patties. Should not be overcooked, just turn them a little oil. Ten minutes before the sauce off, drop down the meatballs and let finish cooking. Boil pasta in abundant salted water, scolandola 3 minutes before cooking and season with 1-2 ladles provided with sauce and a handful of pecorino romano. Now you can begin to compose the layers taking a dish. Place a spoonful of sauce on bottom of avoiding taking balls.
Make a layer of pasta sauce and season with 2-3 ladles, trying to get as many balls as you can, and proceed with a layer of sausage, a slice of mozzarella cheese, a handful of pecorino romano. Make another layer of pasta with sauce and finish condendo remaining and still a handful of pecorino. Bake for 30 minutes at 200 ° or until the pan will not be slightly scorched on the surface.

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