I wasn’t going to blog about this but the photos attracted some attention on twitter, so I’m knocking it out quickly. The trick here is using a metal oven tray, promoting stuck on savoury bits. It’s not suer quick, but it is worth it. The veg I used was a bit of a use up, you could probably chuck a tonne of stuff in here.
You will need
- A couple of inches of chorio, finely diced
- Beef mince
- Half a stock cube
- A carrot, grated
- An onion, finely diced
- 3 cloves of garlic, finely sliced
- Half a courgette, fine diced
- A handful of tiny tomatoes
- A good slug of pasata
- A slug of red wine or beer
- Pasta shapes. I used a mix of white and brown tubes to have a use up
- A good handful of grated cheese. I had a use up
- Soften the onion, carrot, garlic and courgette in a pan with a blob of butter or some oil until the onion is translucent
- Add the chorio and mince, stir until well browned
- Add the rest of the ingrediants except the pasta, turn the heat up
- Turn the oven on 180
- Keep stiring the ragu, it’ll be about 20 minutes until the sauce thickens
- Add a mug of boiling water and the pasta. Stir to mix and then pour into a metal oven tray. You’ll aiming for about an inch and a half deep
- Top with cheese
- Bake for about 20 minutes
Reducing the sauce only to water it down again seems weird, but the first reduction helps break doown the veg and gives a velvet finish. The metal tray helps give good stuck on crispy bits.
Only the one photo I’m afraid.