• Ragu` ( meat sauce)
• In a pan, fry the thinly sliced onion with the celery and carrots cut into small pieces.
• Crumble the minced meat using your hands. With a wooden spoon, mix the meat with fried vegetables, avoiding any sticking.
• When all the meat turns into a brown color and in small pieces, add half a glass of white wine to blend, and add salt.
• After 5 minutes add the tomato paste and then tomato sauce and cloves.
• Cook at high flame for 10 minutes, after that, reduce the heat and leave it to cook for at least 1hr.
• Add the peas and cook for another half an hour.

Eggplants:

• Cut the eggplants into slices lengthwise, leave them in salted water for 20-30 minutes.
• Drain the eggplants and fry them in hot oil.
• Dry them on paper towels and set them aside.

Pasta:

• At this point cook the pasta in salted water for about 7 minutes: the cooking will be completed in the oven.

Assembly:

• Grease and sprinkle a springform pan with muddica atturrata.
• Lie the sliced eggplants on the bed of breadcrumbs.
• After mixing the anelletti with the meat sauce, add the grated cheese, add the Primo Sale cheese cut into cubes, mix well and pour everything into the pan, pressing with a spoon until it is flat.
• Sprinkle with bread crumbs and bake at 400F in a pre-warm oven for 45 minutes.
• Remove the pasta from the springform pan inverting it onto a plate after cooling it down a little bit.