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'Vesuvius of rigatoni' – rigatoni with Neapolitan ragù

  • Main
  • medium
  • 4
  • 2 hours 30 minutes

PT2H30M

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Ingredients

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Neapolitan ragù

Mozzarella sauce

Basil sauce

Rigatoni Vesuvius

To serve

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Method

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1
To make the ragù, add a dash of oil to a pan and sauté the carrot and onion until soft. Stir in the meat and fry until browned
2
Deglaze the pan with the wine, season with salt and stir in the passata. Leave to simmer for at least 2 hours, stirring the sauce occasionally
3
For the mozzarella sauce, add a dash of water to the cornflour and stir to form a thick yet pourable consistency
  • 20g of cornflour
4
Blitz the mozzarella to a thick paste in a food processor, transfer to a pan with the the milk and bring to 90°C. Stir in the cornflour to thicken and, if necessary, pass the sauce through a sieve. Season with salt and set aside
5
For the basil sauce, blanch the basil leaves in a pan of boiling salted water for 20 seconds then cool immediately in iced water
6
Gently squeeze the leaves to remove any excess water, blitz together with the olive oil and season. Keep cool until ready to serve
  • 1 dash of olive oil
  • salt
7
For the core of the volcano, soak the slices of bread in the milk then squeeze to remove any excess liquid. Mix together with the minced meat, chopped garlic and parsley (preferably with your hands)
8
Shape into balls roughly 1cm in diameter with your hands, roll in a little flour and brown in a saucepan over a medium heat
  • plain flour for dusting
9
Preheat the oven to 180°C/gas mark 4
10
Bring a pan of salted water to the boil, pour in the rigatoni and blanch for 30 seconds. Drain and leave to cool
11
Once the ragù is ready, remove from the heat, pass through a sieve and adjust the seasoning with salt if required
12
Line a baking tray with greaseproof paper, grease the 10cm moulds with a little olive oil and place them on the tray
  • olive oil
13
Line the base of each mould with a slice of tomato and place a layer of chopped mozzarella over the tomato, reserving a few handfuls for the top. Embed the rigatoni in a circle around the circumference of the mozzarella
14
Sauté the peas in a pan with a drizzle of olive oil with the finely sliced onions. Season with salt
  • 70g of peas
  • 10g of onion, finely sliced
  • olive oil
15
Mix the meatballs, peas, egg yolks and ricotta together and use this to fill the centres of each Vesuvius. Top with a handful of chopped mozzarella, using it to fill in any gaps
16
Cook in the oven for 15 minutes, then remove from the oven and leave to cool upside down on the baking trays for 5 minutes. Gently reheat the ragù
17
To serve, turn out a Vesuvius into the centre of each plate, cover with the 320g of the ragù and decorate with 120g of the mozzarella sauce. Drizzle over the basil sauce, garnish with sprigs of basil and serve
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'Vesuvius of rigatoni' – rigatoni with Neapolitan ragù

 
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