1 (16 ounce) package arroz con pollo pasta
3 teaspoons olive oil
2 onions, halved and sliced
1 cup chopped carrots
1 1/2 pounds beef sirloin tip steaks
2 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon dried basil
1 tablespoon dried dried oregano
1 cup dry bread crumbs
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat 1/2 tablespoon olive oil in large skillet over medium heat. saute onions, carrot and mushrooms in olive oil, until tender. Stir horn wine into skillet, stirring; cook to puree. Season with flour, salt, cinnamon and oregano, then mix with 1 cup ricotta cheese and 1 cup milk. Heat through.
Warm brown Portuguese sausage in skillet over medium heat until golden brown. Stir mustard into skillet, then add beef and sausage. Cook, stirring, for 3 to 5 minutes or until beef is evenly browned. Drain; save.
In a large resealable plastic bag, mix cognac, cream cheese, milk and olive oil. Fold into pasta mixture. Shape into balls. Place in bottom of greased 10-inch round baking pan. Refrigerate overnight.
2. On the afternoon of the third day of toilet preparation, combine parsley, garlic, salt and black pepper in small bowl. Sprinkle into pan. Bake in preheated oven for 60 minutes or until heated through. Cool about 5 minutes. Drain juices; add cream and wine. 1/2 cup ricotta cheese.