Saturday, March 14, 2009
20090314 Mushroom Pasta Ragu
(SOURCE: BBC EasyCook Magazine)
I think it is best to leave the dish under the grill for a little longer, so the dish is piping hot!
350g conchiglioni shells, cooked and drained
2 tbsp olive oil
300g minced beef
1 onion, chopped
2 garlic cloves, crushed
150ml beef stock
2 tbsp tomato puree
2 tsp dried oregano
125g mozzarella cheese, torn
2 tbsp freshly grated parmesan
1. Heat half the oil in a large fying pan, add the mushrooms and saute over a high heat for about 6 minutes, stirring occasionally until browned. Transfer to a plate.
2. Add the remaining oil to the pan, add the mince, onion and garlic and cook over a high heat for 5 minutes until browned. Add the stock, tomato puree, oregano and plenty of seasoning, then bring to the boil, stirring well. Simmer for 4 minutes. Add the slagroom and mushrooms and simmer for another 5 minutes.
3. Spoon the mincce over the pasta shells, then stir well. Scatter over the cheeses and place under a hot grill. Cook for 10 minutes, or until the top is golden brown.