Palermitan Baked Anelletti

Method

1. Prepare the ragù: sauté finely chopped celery, carrot, and onion in olive oil. Add minced meat and cook until browned. Deglaze with white wine. Add tomato sauce and simmer slowly for at least 4 hours.
2. Prepare the béchamel sauce: melt butter in a saucepan, stir in flour and cook for a minute. Gradually add milk while stirring constantly. Season with salt and nutmeg. Cook until thickened.
3. Cook the anelletti pasta in salted boiling water until al dente. Drain.
4. In a large bowl, combine the cooked pasta with the ragù and béchamel sauce. Add grated caciocavallo cheese and mix well.
5. Oil a baking dish and sprinkle with breadcrumbs.
6. Layer half of the pasta mixture in the dish. Add layers of fried eggplant slices, hard-boiled eggs (sliced or quartered), and pieces of caciocavallo cheese.
7. Cover with the remaining pasta mixture.
8. Top with additional béchamel, grated caciocavallo, and breadcrumbs.
9. Bake in a preheated oven at 180°C (350°F) until golden and crusty, about 30-40 minutes.
10. Serve portions of 300-400 g per person.