1/2 cup of water
3 tablespoons of olive oil
3 tablespoons of chopped scallions
2 tablespoons of chopped parsley
500 grams of beef ragu
400 g of curdled cheese, cut into slices
100 g of mozzarella, cut into slices
3 cloves of garlic, mashed
1 small onion
1 can of tomato puree, peeled
Salt to taste
For decoration
Parsley leaves
Accessory
36 x 26 cm refrigerator
1/2 cup of water
3 tablespoons of olive oil
3 tablespoons of chopped scallions
2 tablespoons of chopped parsley
500 grams of beef ragu
400 g of curdled cheese, cut into slices
100 g of mozzarella, cut into slices
3 cloves of garlic, mashed
1 small onion
1 can of tomato puree, peeled
Salt to taste
For decoration
Parsley leaves
Accessory
36 x 26 cm refrigerator
1
Boil 6 liters of water with one tablespoon of salt
Add the dough and cook for about 10 minutes or until it becomes soft, yet firm, without breaking apart
Preheat the oven to a low temperature
2
While the macaroni is on the fire, prepare the sauce
Chop the onion and sauté it with garlic in olive oil for 5 minutes or until they turn golden
Add the tomato puree and water
Stir gently with a wooden spoon, breaking down the tomatoes slightly
Add the parsley and scallions
Season with salt and mix well
3
Drain the macaroni and place it in the pot with the sauce
Mix and transfer to the refrigerator
Cover with curdled cheese
Top with mozzarella
4
Bake in a low oven until the cheese becomes soft
When serving, decorate with parsley leaves.
