Baked Macaroni with Mortadella and Mozzarella

By mschweickert

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 pound ground pork
• 1 cup dry white wine
• One 28-ounce can crushed tomatoes
• Generous pinch of crushed red pepper
• Kosher salt
• 2 large eggs
• 12 ounces elbow macaroni
• 2 tablespoons finely chopped basil
• 2 tablespoons finely chopped parsley
• One 1/4-pound piece of mortadella, cut into small dice
• 1 pound fresh mozzarella, cut into bite-size pieces
• 1 cup grated Parmigiano-Reggiano

Details

Servings 4
Cooking time 120mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring, until softened, 4 minutes. Add the ground pork and cook, breaking up the meat, until browned, 10 minutes. Stir in the wine and cook until evaporated, 3 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil. Cook over moderately low heat, stirring, until thickened, 1 hour.

Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil. Cook over moderately high heat for 8 minutes. Drain the eggs and cool under running water, then peel and finely chop.

Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano.

Transfer the macaroni to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top. Bake for 25 minutes, until hot. Let stand for 5 minutes before serving.