Ingredients
700g beef mince (not diet needs some fat)
450g pork mince
1/3 cup tomato paste
1/4 cup harissa paste
2 Tablespoons Worcestershire sauce
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1/3 cup olive oil
60g finely grated parmesan
60g finely grated Pecorino Romano
1 carrot peeled, sliced
1 small onion, chopped
2 large roma tomatoes, roughly chopped
4 garlic cloves, peeled and chopped
3 cups chicken stock
100ml double cream
225g dried manicotti or cannelloni tubes, roughly chopped in half crosswise.
1/4 cup chopped parsley
Method
Preheat oven to 245 degrees Celsius (pretty hot).
Place the beef mince, pork mince, tomato paste, harissa, Worcestershire sauce, cumin and ground coriander in a large roasting pan with 1/4 cup of the oil and 2/3rds of the parmesan and pecorino cheese, freshly ground pepper and 1 3/4 teaspoon salt flakes.
Combine carrot, onion, tomato and garlic in a food processor and whiz to finely chopped. Add this to the beef mixture and stir to combine.
Place in a preheated oven for 25 minutes or until browned on the top and sizzling.
Reduce oven temperature to 190 degrees Celsius.
Use a wooden spoon to break the meat apart thoroughly, stirring into the liquid that has been produced.
Pour in chicken stock and cram on top of the meat mixture.
Stir in the dried pasta into the sauce until thoroughly coated, you need all the pasta wet so it doesn't burn. Push as much under the surface as you can (you won't be able to submerge it all).
Bake in the oven, stirring halfway through the cooking time of 25 minutes or until pasta is tender.
Remove pasta bake from the oven, stir in the parsley and sprinkle remaining cheese on top. Drizzle with a tablespoon of oil.
Bake for a further 8 minutes or until the top is crisp and brown.
Set aside for 10 minutes and then serve.
Yum Yum
Mamma Marmalade
No comments:
Post a Comment