1/4 cup bread crumbs
1 small eggplant, peeled and sliced thin (1/16-inch)
2 cups penne pasta cooked until al dente
1/4 cup sliced hardboiled egg
6 ounces bolognese ragu, recipe follows
Fresh basil leaves, as much as you like
1/4 cup pecorino
2 ounces tomato sauce
1/2 cup scamorza cheese grated
10 ounces salt pork or pancetta, rendered
1 quart water
1 cup diced carrots
2/3 cup diced celery
1/2 cup diced onion
1 1/4 pounds boneless ground beef, pork and veal
1/2 cup dry white wine
2 tablespoons tomato paste, mixed with 5 ounces broth of choice
Salt and pepper
If using a clay bowl do not preheat oven. Start in a cold oven. If using an oven-proof bowl preheat oven to 325 degrees F.
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