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A showstopping Sicilian baked pasta dome layered with ragù and cheese, ideal for feeding the whole family. This mediterranean classic makes a hearty centerpiece for Sunday gatherings.
Preheat your oven to 375°F. Generously butter a 10-inch domed baking bowl or deep cake tin and coat fully with breadcrumbs for easy unmolding.
Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery, and sauté until softened, about 6 minutes. Stir in garlic and cook 1 more minute.
Increase heat to medium-high, add ground beef and Italian sausage, and cook, breaking up lumps, until browned. Season with 1 tsp kosher salt and black pepper.
Stir in crushed tomatoes, oregano, and peas. Lower heat; simmer uncovered for 30–35 minutes until the sauce thickens. Fold in half the basil during the last 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook anelletti until barely al dente (about 2–3 minutes less than package), then drain and toss immediately in a large bowl with half of your ragù sauce.
Layering: Pack half the pasta mixture tightly into the prepared bowl. Sprinkle evenly with half the cheeses (provolone, mozzarella, Parmigiano) and arrange hard-boiled egg quarters on top.
Spoon over most of the remaining ragù, then top with remaining pasta and gently compress. Cover the surface with the rest of the cheeses and dot with butter.
Bake uncovered for 35–40 minutes, until the dome is golden brown and bubbling at the edges. Let rest 15 minutes in the pan after removing from the oven (this helps set the shape).
Carefully invert onto a serving platter, loosening edges if needed. Sprinkle with extra basil and serve warm in slices.
