FOR THE FILLING
2 tablespoons of olive oil
1/3 cup of crispy bacon (45g)
3 cloves of minced garlic
1 onion, finely chopped
400g of ground beef
8 medium-sized tomatoes, peeled and seeded, finely chopped (1kg)
A pinch each of cinnamon and nutmeg
2 tablespoons of chopped parsley
1 tablespoon of calabrese pepper
200g of long pasta, type talharim (fettuccine)
1/2 cup of grated Parmesan cheese (60g)
1 cup of creamy ricotta cheese (250g)
Salt to taste
FOR THE PASTA DOUGH
3 cups of all-purpose flour (360g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold unsalted butter, cut into small pieces (100g)
1/2 cup of vegetable shortening, chilled and cut into small pieces (100g)
1/2 cup of milk (120ml)
1 egg mixed with 2 tablespoons of milk (for brushing)
FOR THE FILLING
2 tablespoons of olive oil
1/3 cup of crispy bacon (45g)
3 cloves of minced garlic
1 onion, finely chopped
400g of ground beef
8 medium-sized tomatoes, peeled and seeded, finely chopped (1kg)
A pinch each of cinnamon and nutmeg
2 tablespoons of chopped parsley
1 tablespoon of calabrese pepper
200g of long pasta, type talharim (fettuccine)
1/2 cup of grated Parmesan cheese (60g)
1 cup of creamy ricotta cheese (250g)
Salt to taste
FOR THE PASTA DOUGH
3 cups of all-purpose flour (360g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold unsalted butter, cut into small pieces (100g)
1/2 cup of vegetable shortening, chilled and cut into small pieces (100g)
1/2 cup of milk (120ml)
1 egg mixed with 2 tablespoons of milk (for brushing)
PREPARE THE FILLING: in a pan with olive oil, cook the bacon until crispy
Remove and set aside
In the same pan, sauté the garlic and onion until golden brown
Add the ground beef and cook until it's dry and not greasy anymore
Add the tomatoes, bacon, cinnamon, nutmeg, parsley, pepper, and salt
Cook for 5 minutes and set aside
Cook the pasta in a large pot of boiling water until al dente
Drain and set aside
MAKE THE PASTA DOUGH: in a mixing bowl, combine flour, yeast, salt, butter, and shortening
Mix with your fingers to form a crumbly mixture
Makes a depression in the center and add the milk
Knead until smooth
Roll out 2/3 of the dough into a sheet and line a 25cm diameter tart pan
Set aside
Add the cooked pasta and grated Parmesan cheese to the reserved filling
Check the seasoning
Lay down alternating layers of filling and ricotta cheese on the pasta in the tart pan
Roll out the remaining dough into a sheet, place it over the filling, and trim the edges
Baste with the egg mixed with milk
Place in a preheated oven at 200°C for 45 minutes or until golden brown
Remove from the oven and serve hot
227 calories per slice.