Pasta Bake with Pancetta, Rosemary, and Ground Pork
- 6 tablespoons extra virgin olive oil
- 1 red onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 9 ounces pancetta, cubed
- 18 ounces ground pork
- 2 tablespoons freshly chopped rosemary
- 1 x 14 ounce can cherry tomatoes
- Salt and pepper to taste
- 2 3/4 cups (11 ounces) penne rigate
- 4 large eggs
- 1/2 cup freshly grated Parmesan cheese
- In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.
- Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.
- Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.
- Preheat the oven to 350°F.
- Break the eggs into the pan of cooled pasta and sauce, then add the grated Parmesan. Mix together.
- Brush the remaining oil over the side and base of an 8 1/2-inch round nonstick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.
- Cook in the center of the preheated oven for 20 minutes until crispy and set.
- Once cooked, let rest for 5 minute–it will be easier to cut and serve, as the layers will hold together. Serve hot or cold.