- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground pork
- 1 cup dry white wine
- One 28-ounce can crushed tomatoes
- Generous pinch of crushed red pepper
- Kosher salt
- 2 large eggs
- 12 ounces elbow macaroni
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped parsley
- One 1/4-pound piece of mortadella, cut into small dice
- 1 pound fresh mozzarella, cut into bite-size pieces
- 1 cup grated Parmigiano-Reggiano
- In a large saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring, until softened, 4 minutes. Add the ground pork and cook, breaking up the meat, until browned, 10 minutes. Stir in the wine and cook until evaporated, 3 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil. Cook over moderately low heat, stirring, until thickened, 1 hour.
- Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil. Cook over moderately high heat for 8 minutes. Drain the eggs and cool under running water, then peel and finely chop.
- Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano.
- Transfer the macaroni to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top. Bake for 25 minutes, until hot. Let stand for 5 minutes before serving.
The unbaked assembled macaroni can be refrigerated overnight. Return to room temperature before baking.
Robustly fruity Zinfandel is a good match for the richness of this pasta.