Anelletti al Forno

Ingredients

• 2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
• 1 medium carrot, peeled and finely chopped
• 1 medium celery stalk, finely chopped
• ½ medium onion, finely chopped
• Sea salt and freshly ground black pepper
• 8 oz. ground beef
• 8 oz. ground pork
• ½ cup dry red wine
• ½ tsp. ground cinnamon
• Pinch finely grated nutmeg
• 1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
• ¾ cup peas, frozen or fresh
• 1 medium eggplant (12 oz.), cut into ½-in. cubes
• Vegetable oil, for frying
• 2 Tbsp. bread crumbs
• 2 lb. dried anelletti, or other small pasta
• 4 large hard-boiled eggs, coarsely chopped
• One 6-oz. slice deli ham, cut into ¼-in. cubes
• 12 oz. primosale or provolone cheese, cut into ¼-in. cubes
• ½ cup finely grated caciocavallo or Pecorino Romano cheese

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