Three Meat Ragu Tortiglioni Bake

Three-meat ragu tortiglioni bake

The ingredient of Three Meat Ragu Tortiglioni Bake

  • 1 tablespoon olive oil
  • 300g bird thigh fillets trimmed chopped
  • 300g beef chuck steak trimmed chopped
  • 300g pork scotch fillet trimmed chopped
  • 1 medium brown onion chopped
  • 2 celery stalks finely chopped
  • 150g button mushrooms quartered
  • 1 four cup fresh flat leaf parsley leaves chopped
  • 1 4 cup red wine
  • 1 cup massel chook style liquid inventory
  • 400ml can tomato puree
  • 2 tablespoons tomato paste
  • 250g dried tortiglioni pasta
  • 1 cup grated mozzarella cheese
  • half of cup grated pecorino cheese

The Instruction of three meat ragu tortiglioni bake

  • ufeffpreheat oven to 180u00b0c a hundred and sixtyu00b0c fan compelled lightly grease an 8 cup capability baking dish
  • heat oil in a large saucepan over high warmness cook chook for four mins or until browned transfer to a bowl cover to hold heat repeat with pork and pork
  • add onion celery and mushroom to pan cook stirring for five minutes or till onion has softened add parsley and wine cook stirring for 1 minute or until wine comes to the boil
  • return hen red meat and beef to pan add stock tomato puru00e9e and tomato paste bring to the boil reduce warmness to low simmer covered for 1 hour remove lid simmer for 30 minutes or till meat is gentle and sauce has thickened slightly
  • meanwhile cook dinner pasta in a saucepan of boiling salted water following packet instructions until soft drain return to pan
  • add meat mixture to pasta toss to mix spoon combination into organized dish sprinkle with cheeses bake for 20 mins or till cheese is golden serve

Nutritions of Three Meat Ragu Tortiglioni Bake

fatContent: 484 453 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 45 grams protein
sodiumContent: 117 milligrams cholesterol

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