Millecosedde with Tomato and Basil Sauce

Ingredients

• For the pasta: For the pasta:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 tsp salt 1/2 tsp salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 250g (1 cup) ricotta cheese 250g (1 cup) ricotta cheese
• 100g (1/2 cup) ground beef 100g (1/2 cup) ground beef
• 100g (1/2 cup) ground pork 100g (1/2 cup) ground pork
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 tsp salt 1/4 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• For the tomato and basil sauce: For the tomato and basil sauce:
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
2. 2.
3. 3.
   In the meantime, prepare the filling. In a skillet, cook the ground beef and pork over medium heat until browned. Remove from heat and let it cool. In a bowl, combine the cooked meat, ricotta cheese, Parmesan cheese, parsley, salt, and black pepper. Mix well.
4. 4.
5. 5.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the sheets into rectangular shapes, approximately 10cm x 15cm (4in x 6in).
6. 6.
7. 7.
   Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
8. 8.
9. 9.
   Take one pasta sheet and place a spoonful of the filling in the center. Fold the pasta sheet in half lengthwise, enclosing the filling. Repeat this process with the remaining pasta sheets and filling, creating multiple layers.
10. 10.
11. 11.
    Arrange the filled pasta layers in the greased baking dish. Pour the tomato and basil sauce over the top, ensuring all the pasta is covered.
12. 12.
13. 13.
    Bake in the preheated oven for 25-30 minutes, or until the pasta is cooked and the sauce is bubbling.
14. 14.
15. 15.
    Remove from the oven and let it cool for a few minutes. Serve the Millecosedde warm, garnished with fresh basil leaves.

Treat your ingredients with care...

• Pasta — Ensure the pasta sheets are rolled out thinly to achieve the desired delicate texture.
• Ground beef and pork — Cook the meat until browned and fully cooked to ensure food safety.
• Fresh basil — Add the basil to the tomato sauce just before baking to preserve its vibrant flavor.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the ground meat with sautéed mushrooms or spinach.
• For a richer flavor, add a sprinkle of grated Parmesan cheese on top of the Millecosedde before baking.
• Serve the dish with a side of fresh salad to balance the flavors.
• Leftovers can be refrigerated and reheated the next day for a delicious meal.

Serving advice

Serve the Millecosedde as a main course accompanied by a side salad and crusty bread. It can also be served as an appetizer or part of a larger Italian feast.

Presentation advice

Arrange the Millecosedde on a platter, allowing the layers to be visible. Drizzle some extra tomato and basil sauce over the top and garnish with fresh basil leaves for an appealing presentation.