Ingredients :

• Anelli Pasta — These are the famous rings, the visual signature of the dish. The La Molisana brand is a good option, available online. If you can’t find them, ditalini or small elbows will do the trick — but the rings have something special about how they catch the sauce inside.
• Tomato Paste — Not just for color. It needs to caramelize alone in the pot before adding anything else — one minute over high heat, stirring constantly, until it turns from bright red to a dark brick red and smells like roasted tomatoes. This is where the deep flavor of the sauce is built.
• Ground Beef — Get at least 15% fat content. If it’s too lean, the meat dries out before infusing the sauce. Your job during cooking is to crumble it into tiny pieces with a sturdy spatula — no big chunks, just a fine texture that disappears into the sauce.
• Worcestershire Sauce — This is the ingredient nobody can identify but everyone would notice if you forgot it. It adds a salty, slightly tangy base that keeps the sauce from tasting like plain “canned tomatoes.” One tablespoon, no more.