1/4 cup olive oil
5 cloves garlic, peeled and roughly chopped
1 red onion, finely chopped
Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
Pinch red pepper flakes
Salt and freshly ground black pepper
Large handful fresh basil leaves, torn, optional
Softened unsalted butter, for greasing pan
1/4 cup plus 2 tablespoons breadcrumbs
1/4 cup grated Parmigiano, plus more a
1/2 cup olive oil, plus more as needed
1 pound ground pork
Salt and freshly ground black pepper
2 cloves garlic, cut into 3 chunks each
1/2 cup red wine, preferably Chianti
2 medium eggplant
1 pound ziti pasta, cooked to al dente
1 pound fresh mozzarella cheese, grated
Anonymous
My whole family loved this dish! It's a beautiful dish that doesn't require too much effort. I miss the show so much that I bought their cookbook. This was the first recipe I tried from the book-it was fantastic. My 13 year old boy said it might be a new favorite... Thank you Debi, and Gabriele.
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