Caccavelle Sorrento style

To begin, season the sauce. Take a pan with a non-stick bottom and pour 3 tablespoons of olive oil . Add a chopped onion and cook it on the stove for just under 10 minutes. Once finished, pour in the tomato sauce and add salt . Cook for another 10 minutes over low heat, breaking up the basil leaves. The sauce must remain quite fluid.

In the meantime, chop the vegetables: celery , carrot and the other onion . Put everything in a pan, slowly add 3 tablespoons of olive oil ; then, brown over a low heat.

Once done, shell the sausage and add it to the pan, together with the other minced meat . Let the meat brown and stir continuously with a wooden spoon, breaking it up further. When the meat appears browned, add the red wine . After the liquid evaporates, add salt and pepper and, when it is ready, turn off the heat.

When the two ragù are ready, move on to the pasta. Bring a pan full of salted water to the boil and immerse the caccavelle in it. Boil them for 15 minutes, keeping the boil gentle. Once cooked, drain them and be careful to eliminate the water from inside them; place them on a plate.

In the meantime, pour the ricotta into a container and crumble it with a spoon; separately, cut the mozzarella into cubes.

Take the four terrines and fill each with a ladle of tomato sauce, then place a caccavella in the centre. Fill each shell with half a ladle of tomato sauce, 50 g of ricotta (about 3 tablespoons), 1/4 of the white ragù and 1/4 of the total quantity of mozzarella pieces. Cover each caccavella with more tomato sauce, then sprinkle a handful of grated parmesan.

Bake in the oven at 200°C for 30-40 minutes . Once finished, let cool and serve immediately!