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Baked Macaroni with Mortadella and Mozzarella
Ingredients
  • ¼ 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 ¼-pound piece of mortadella, cut into small dice
  • 1 pound fresh mozzarella, cut into bite-size pieces
  • 1 cup grated Parmigiano-Reggiano
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