Revised 2014 Jan 02
2 tablespoons butter
1/3 cup Parmigiano Reggiano cheese, grated
2 eggs, whisked
8 ounces Mascarpone cheese
1 pound ground beef
1 cup onion, chopped
1 green pepper, chopped
1 tablespoon flour, all-purpose
3 teaspoons Italian herb mix
2 tablespoons fish sauce
2 tablespoons garlic, minced
1 teaspoon sambal oelek
28 ounces canned tomatoes, not drained
1 pepperoni sausage
Cook pasta in boiling water according to directions on the box. While the pasta is cooking you can make the rest of the dish.
In a large sauté pan brown the ground beef until half cooked, breaking it up into small chunks. Half way through cooking add the onion and the green pepper. Now sauté all of this until the beef is cooked through and the veggies are heated through and partially cooked. Add the Italian herbs, fish sauce, garlic, and sambal oelek. Add flour as required to absorb some of the fat from the beef.
Add the diced and stewed tomatoes and heat until completely warmed.
When the pasta is cooked, drain it and put it back in the same pan. Add the butter and parmesan cheese and blend it with a wooden spoon. Now add the eggs and stir again. Then add the mascarpone and stir to mix thoroughly.
Take out a 9 X 13 pan. Put the pasta mixture on the bottom. Spread the ground beef/tomato mixture on the top. Then open the pepperoni slices and spread them across the top of the casserole in rows. They should meet end-to-end and cover the whole pasta dish.
Bake this at 350°For 20 minutes. Let stand on the counter for 10 minutes after baking to firm it up and then slice to serve.
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