The Italian pie from macaroni horns (rigatona)

The Italian pie from macaroni horns (rigatona)

Ingredients:
Elbow products – 450 g
Olive oil – 2 tablespoons
Ground beef – 150 g
Ground pork – 150 g
Veal forcemeat – 150 g
Salt and pepper – to taste
Tomatoes in own juice – 800 g
Dry red wine – 2 tablespoons
Worcester sauce – 1 tablespoon
Dry parsley – 1 teaspoon
Dry basil – ? teaspoons
Garlic powder – ?-1/2 teaspoon
Dry oregano – ? teaspoons
Paprika flakes – ? teaspoons
Grated mozzarella – 1 glass
Grated cheddar – 1 glass
Grated parmesan – 1 glass
Ricotta – 110 g

Boil and merge elbow products. Lay out them in bowl and sprinkle spoon of olive oil that paste did not stick together.
At this time heat frying pan on average fire.
Pour out the remained spoon of olive oil and lay out all forcemeat, salt and pepper. Stirring slowly, fry forcemeat to readiness (it has to change in color and not to be pink).
Add tomatoes, pour in red wine, Worcester sauce, lay out spices: parsley, basil, garlic powder, oregano and pepper flakes. Again salt and pepper.
Reduce fire, close cover and extinguish about 20 minutes.
Heat oven to 205 degrees.
Fill up elbow products with grated parmesan and mix that cheese was distributed.
Expose elbow products even layer vertically in form for roasting with rental regions (preliminary grease dish with desi). Lay out ricotta layer, and from above fill in meat sauce. Now very important moments: clean hands, to be exact fingers accurately push through forcemeat more deeply and thus fill each horn. Together with forcemeat also ricotta which will help not to dry up elbow products will ipolzovatsya (do not regret time for this procedure – about 8 minutes).

Put form with crude pie on lattice and send to the warmed oven for 15 minutes. Get pie from oven, evenly powder with grated mozzarella and cheddar and return to oven for 15 minutes.
Get pie from oven, let's stand 15 minutes, and then accurately walk knife on all diameter and remove edges.
Serve the cut fresh parsley pie.

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