This simple ragu is a classic need to know recipe.
It is a super quick, all in one dish that is incredibly versatile. It can be used to make spaghetti Bolognese, lasagne, moussaka and even meatballs.
It is ideal for the freezer – make a double batch and freeze half for a busy, rainy day.
With true Italian influence and some simple store cupboard ingredients this ragu is a total mid week winner.
With fun & deliciousness,
What You'll Need
1 kg pork mince ( lean <4% fat)
2 x 500g passata
1 tbsp salt & 1/2 tbsp pepper
2 tbsp onion powder & garlic powder
2 tbsp dried parsley
1 tbsp mixed herbs
1 tbsp dried oregano
1 tsp fennel seeds (optional)
1 tsp chilli powder/flakes (optional)
300g macaroni or penne pasta ( bronze die cut if possible )
1 ball fresh mozzerella
100g grated parmesan cheese
Oven proof dish
Large saucepan and lid
How to Do It
- 1Pop the minced pork in the oven proof dish.
(Wash hands well with warm copy water if handled).
- 2Add in all the other ingredients - herbs, seasoning and passata.
Add 200mls of water.
Bake in the oven at 150oC for 4 hours.
(Alternatively pop in the slow cooker)
- 3To convert it into the pasta bake - cook the pasta until al dente.
To cook perfect pasta remember your water must be as salty as the sea and always have a minimum of 3 times more water than pasta. The pasta must literally be swimming in the water.
Cook and drain.
- 4Combine the pasta with the ragu, top with the cheese and bake at 200oC for 20 mins.
Serve and enjoy.