Italian · Dinner
Spiced Beef Pasta in Pastry Crust
Pasticcio di Maccheroni Ferrarese
A Renaissance-era Ferrarese baked pasta encased in a sweetened shortcrust pastry shell, filled with maccheroni in a beef ragù bound with béchamel and porcini, scented with cinnamon and nutmeg.
$
40 minsPrep
150 minsCook
190 minsTotal
HardLevel
Nutrition per serving
680Calories
28gProtein
32gFat
68gCarbs
4gSugar
3gFiber
840mgSodium
105mgChol
Goes well with
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international
Instructions
1
Prep
Rub 80g cold butter into 160g flour, 2 tbsp sugar, and pinch salt until breadcrumbs form. Add 2 egg yolks and 2 tbsp ice water; knead into a smooth disc. Wrap and chill 20 minutes. Soak 16g porcini in 200ml warm water 20 minutes; lift out and chop finely, reserve liquid. Dice 60g pancetta, 1 onion, 1 carrot. Cook 140g maccheroni in salted boiling water 8 minutes until 2 minutes under al dente; drain and rinse.
2
Saute
Heat 2 tbsp oil in a saucepan over medium heat. Add pancetta; cook 3 minutes until rendered. Add onion and carrot; cook 6 minutes until soft. Raise heat to medium-high. Add 200g beef and chopped porcini; brown 5 minutes, breaking up meat. Pour in 120ml white wine; simmer 3 minutes until reduced.
3
Build 1
Add 120g passata, 160ml strained porcini liquid, 240ml warm beef stock, 0.5 tsp cinnamon, pinch nutmeg, 0.5 tsp salt, and 0.5 tsp pepper to the beef. Reduce heat to low; simmer 50 minutes uncovered, stirring every 10 minutes, until thick and glossy.
4
Build 2
While ragù simmers, make béchamel. Melt 30g butter over medium-low heat. Whisk in 30g flour; cook 2 minutes until pale gold. Whisk in 400ml warm milk slowly; cook 5 minutes until thick and coating. Season with 0.5 tsp salt and pinch nutmeg. Cool slightly.
5
Wrap
Preheat oven to 190°C. Roll chilled pastry to 30cm circle, 4mm thick, on a floured surface. Brush a medium ovenproof bowl or 15cm springform tin with butter. Line with pastry, leaving 2cm overhang. Combine cooked pasta with two-thirds ragù, all béchamel, and 25g Parmigiano. Spoon into pastry shell.
6
Bake
Spoon reserved ragù over pasta filling. Sprinkle remaining 15g Parmigiano on top. Fold pastry overhang inward to make a partial lid. Brush with 2 egg yolks beaten with 2 tsp water. Bake 35 minutes at 190°C until pastry is golden and filling bubbles at edges. Rest 8 minutes.
7
Plate
Loosen the edge with a knife and unmould onto a plate. Serve immediately while the pastry is warm and crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) plain flour
- 80g (2.8 oz) cold unsalted butter
- 2 tbsp caster sugar
- 4 small egg yolks
- 2 tbsp ice water
- 1 pinch fine sea salt
- 200g (7.1 oz) ground beef chuck
- 60g (2.1 oz) pancetta
- 16g (0.6 oz) dried porcini
- 200ml (3/4 cup + 2 tbsp) warm water
- 100g (3.5 oz) yellow onion
- 100g (3.5 oz) carrot
- 120ml (1/2 cup) dry white wine
- 120g (4.2 oz) tomato passata
- 240ml (1 cup) beef stock
- 2 tbsp olive oil
- 0.5 tsp ground cinnamon
- 1 pinch grated nutmeg
- 0.5 tsp black pepper
- 30g (1.1 oz) unsalted butter
- 30g (1.1 oz) plain flour
- 400ml (1 2/3 cup) whole milk
- 140g (4.9 oz) dried maccheroni
- 40g (1.4 oz) Parmigiano Reggiano