Anellini alla Pecorara Recipe | Cook the Book

Ingredients (23)

• Pasta Dough:
• 4 to 4 1/4 cups unbleached all-purpose/plain flour, plus more for dusting the work surface
• 1 tsp fine sea salt
• 4 extra-large eggs
• 2 tbsp extra-virgin olive oil
• About 1/4 cup tepid water
• Vegetable oil for frying
• 2 small eggplants, cut into small dice
• 3 small zucchini, cut into small dice
• 3 red bell peppers, seeded and cut into small dice
• 1 batch Ragù all’Abruzzese (recipe follows), heated to a simmer
• 1 cup sheep’s milk ricotta cheese or drained whole cow’s milk ricotta cheese
• Freshly grated Parmigiano-Reggiano or pecorino pomano cheese for serving
• Ragù all’Abruzzese:
• 3 tbsp vegetable oil or olive oil (not extra-virgin)
• 6 oounces boneless beef chuck roast, cut into 4 equal pieces
• 6 ounces boneless pork shoulder, cut into 3 equal pieces
• 6 ounces boneless lamb shoulder, cut into 3 equal pieces
• Kosher or fine sea salt
• Freshly ground black pepper
• 3 pounds whole or diced canned tomatoes, with their juice (about 7 1/2 cups)
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped