393 kcal
45 min.
Recipe for Ragu pasta bake
2 reviews
NaN g
393 kcal
1 kcal
393.4
32.0g
10.8g
40.4g
Ingredients (servings):
6
Converted ingredients are going to appear on the shopping list
- British Lean Beef Steak Mince 5% Fat (Aldi)500 g
- Tomatoe Passata1× paquete (500 g)
- Chunky Chopped Tomatoes1× paquete (400 g)
- Rigatoni400 g
- Onion2× unidad (240 g)
- Green Lentils in Water1× paquete (235 g)
- Emporium italian Mozzarella1× paquete (130 g)
- Carrot1× unidad (50 g)
- Grana Padano40 g
- Mixed herbs15 g
- Garlic Cloves 100G4× diente (12 g)
- Oregano, dried, ground1× pizca (2 g)
How to make Ragu pasta bake
1. chop onion, carrot and garlic and soften on a medium heat. remove from the pan
2. brown the mince and then return the onion mix to the pan.
3. add tomato puree and cook out before adding the passatta and tomatoes and cooking for 30-45 minutes. Add lentils 10 minutes before the end.
4. cook pasta for 2 mins under time and add to the ragu and cook in an oven proof dish for 20 minutes with cheese topping.
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