Palermo-style anelletti revisited with Thermomix

Ingredients (6 people)

For the sauce:
• 500 g mixed minced meat (beef/pork)
• 1 onion
• 1 carrot
• 1 celery stalk
• 500 g tomato passata
• 50 g red/white wine
• 40 g extra virgin olive oil
• Salt to taste
• Pepper to taste
• 100 g peas (optional)

For the pasta:
• 500 g Sicilian anelletti
• 150 g cooked ham, diced/sliced
• 150 g cheese (caciocavallo or scamorza) or grated cheese
• 3 crumbled hard-boiled eggs

For the béchamel:
• 500 ml milk
• 50 g butter
• 50 g flour
• Salt to taste
• Nutmeg to taste

For finishing:
• Breadcrumbs to taste
• Butter to taste

⸻

Method

1. Soffritto (Sautéed base)

Place onion, carrot, and celery in the mixing bowl:
5 sec / speed 7
Add oil:
3 min / 120°C / speed 1

⸻

2. Ragù (Meat sauce)

Add minced meat:
5 min / 120°C / speed 1 counter-clockwise
Add wine:
3 min / 120°C / speed 1
Add passata, salt, and pepper:
20 min / 100°C / speed 1
Add peas:
10 min / 100°C / speed 1

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3. Béchamel

Place all ingredients in the mixing bowl:
7 min / 90°C / speed 4

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4. Hard-boiled eggs

Cook in boiling water for 10 minutes, then slice.

or use the Thermomix egg cooking mode ⸻

5. Pasta

Cook the anelletti in salted water and drain them very al dente.

⸻

6. Assembly
• Grease a baking dish with butter and sprinkle with breadcrumbs, or oil.
• Mix pasta, ragù, and half of the béchamel
• Create a first layer
• Add hard-boiled eggs, ham, and cheese
• Cover with more pasta
• Pour the remaining béchamel over the top

Or, even easier, put everything in a bowl: pasta, then ragù, peas, eggs, ham, and béchamel.

• Sprinkle with breadcrumbs and add butter flakes

⸻

7. Baking

Static oven at 180°C for 25–30 minutes, until a golden crust forms.

If you try it, let me know.