Cassarecce al ragù
with fresh tomatoes, basil and Grana Padano flakes
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
90 gram
Casarecce
(Bevat Tarwe Kan bevatten Lupine, Eieren, Mosterd, Soja)
1 stuk(s)
Sukadelap in jus
½ stuk(s)
Courgette
¼ tl
Gemalen kaneel
½ stuk(s)
Ui
1 stuk(s)
Knoflookteen
100 gram
Passata
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
½ stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
¼ zakje(s)
Gedroogde rozemarijn
¼ tl
Gerookt paprikapoeder
Zelf toevoegen
½ el
Olijfolie
1 el
Zwarte balsamicoazijn
¼ stuk(s)
Zoutarm runderbouillonblokje
½ tl
Suiker
naar smaak
Zout
naar smaak
Zwarte peper
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of salted water in a pot or saucepan for the pasta (see Tip).
- Boil the pasta for 10 - 12 minutes until done. Reserve 100ml pasta water per person before draining and setting aside.
Tip: to save time, use a kettle instead.
- Slice the onion into half rings and crush or mince the garlic. Cut the courgette into crescents.
- Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat.
- Add the onion, garlic, cinnamon, dried rosemary, smoked paprika and a generous amount of black pepper and fry for 1 - 2 minutes.
- Deglaze the pan with balsamic vinegar, add the courgette and fry for another 1 - 2 minutes.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Add the passata, sugar, the pasta water and crumble in the stock cube.
- Simmer for 4-5 more minutes.
- Meanwhile, roughly chop the parsley, keeping the leaves separate from the stems.
- Add the beef and the parsley stems to the sauce and simmer, uncovered, for 2-3 more minutes whilst pulling the beef apart with a spoon or ladle. Season generously with salt and pepper.
- Add the pasta to the pan with sauce and stir well to combine. Season generously with salt and pepper.
- Plate the pasta and garnish with the parsley leaves.
- Grate the Parmigiano Reggiano over the pasta tableside.
