In a large pot, prepare a sauté with a drizzle of oil, well chopped celery, onion and carrot.
Once the sauté is browned, add the mince and brown it over a high flame just long enough to make it change color.
Add the tomato extract and melt it with the cooking juices. We pour the tomato sauce, and, finally, season with curry powder, salt and pepper.
We cook the sauce over very low heat for at least an hour, adding hot water if necessary.
Halfway through cooking, add the peas, stir and continue to cook the sauce until it is cooked.
Here is the Mediterranean meat sauce ready!
Cook the short pasta in abundant salted water, drain it al dente.
Season the pasta with the freshly prepared ragù and mix.
In a separate small bowl mix together the eggs, milk and half of the grated cheese and add it to the pasta.
We put the pasta in an ovenproof dish covering the top layer with the remaining grated cheese.
Cook the pasta in a preheated oven at 200 ° C for 30 minutes, activating the grill function for 5 minutes before taking it out of the oven.
Here is the baked pasta with Mediterranean ragù served on the table!
Let it cool for about ten minutes before portioning it.
