Fregola incasada with ragù, baked with pecorino
Sardinian fregola cooked like risotto in a beef ragù with saffron, then baked in the oven under a layer of pecorino.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 75 min (not counting bringing the water to the boil)
A little longer than planned: 90 min.
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In the kitchen 6 steps
- Cook the chopped onion (1 piece) in the olive oil (4 tbsp) for 5 minutes until softened, add the minced beef (320 g) and brown for 5 minutes, breaking it up as it cooks.
- Add the tomato paste (40 g), saffron (1 pinch) and passata (480 g), season with salt and simmer covered for 40 minutes over low heat.
- Pour the hot water (600 ml) into the ragù, bring to a simmer and add the fregola (320 g). Cook for 12 minutes, stirring often as you would for risotto, until almost tender and the sauce has thickened.
- Preheat the oven to 200 °C. Mix the fregola with half the grated pecorino (120 g).
- Transfer to an ovenproof dish, sprinkle with the remaining pecorino and bake for 15 minutes, until the top is golden.
- Leave to rest for 5 minutes and serve by the spoonful.
Tip: Stop cooking the fregola while it is still a little firm and the sauce is fairly loose: it will finish cooking and absorb more liquid in the oven.
Probably contains: gluten, milk · check the labels
Product labels: Sabarot Fregola Sarda – Specialty from Sardinia, Divella Passata di Pomodoro – 100% Italian Tomatoes, Giovanni Paudice Double Tomato Concentrate, Corax Extra Virgin Olive Oil – Sardinia PDO