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Anelletti pasta cakeIn Italy this would be 'Timballo di Anelletti' or' Anelletti alla Palermitana' and is often translated as a pasta pie however as the final cooking process uses a cake tin then I've chosen to call it Anelletti pasta cake instead.
As with any traditional Italian pasta dish there are of course many variations, you can add small cubes of diced and fried aubergine into the mix, or even chopped boiled eggs and small chunks of ham. The main focus here though is to make a nice thick rich ragu and by all means use all beef if you have no pork or even some veal instead if you'd like. If you can make you're own rich tomato sauce then all the better if not then please make sure you buy a quality tomato sauce or passatta.