My cooking skills used to reach only to heating up a microwave meal. With my friend's encouragement, my 2009 New Year's resolution was to try at least one new receipe every week. I fell in love with cooking since, and find cooking the best way to quiet my mind and melt my stress. So I would like to use this blog to document my adventure, show off my results (all pictures taken by myself), and share the recipes I found or modified or created.
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!
INGREDIENTS
350g conchiglioni shells, cooked and drained
2 tbsp olive oil
250g mushrooms
300g minced beef
1 onion, chopped
2 garlic cloves, crushed
150ml beef stock
2 tbsp tomato puree
2 tsp dried oregano
150ml slagroom
125g mozzarella cheese, torn
2 tbsp freshly grated parmesan
METHOD
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.
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