Casarecce Alla Ragù Bianco
with pork, mushrooms & courgette- Melk (inclusief lactose)
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Tarwe
- Selderij
Casarecce is derived from the Italian word "casereccio", which means "homemade". Casarecce gets its shape from rolling fresh pasta around a small stick.
Ingredients
½ piece
Courgette
70 g
Mushrooms
½ piece
Red onion
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
90 g
Casarecce
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
100 g
Pork mince
(Contains: Soja, Tarwe, Ei, Mosterd, Selderij, May contain traces of allergens)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
50 milliliters
Low sodium vegetable stock
1 tablespoon
White wine vinegar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes, then drain and set aside.
- Meanwhile, chop the onion and quarter the mushrooms.
- Slice the courgette into crescents of 0.5cm thickness.
- Heat half of the olive oil in a frying pan over medium-high heat and fry the mushrooms for 4 - 6 minutes.
- Add the courgette and the Italian herbs and fry for another 4 - 6 minutes, or until the vegetables are done (see Tip).
- Season to taste with salt and pepper.
Tip: mushrooms absorb a lot of liquid during cooking, therefore it may seem as if they are burning — but trust the process and refrain from adding extra oil.
- Heat the rest of the olive oil in a large deep frying pan over medium-high heat and fry the onion for 2 minutes.
- Add the mince and the Sicilian-style herbs and fry for 3 minutes, separating it as you do so.
- Add the stock, the cream and the white wine vinegar. Mix well to combine.
- Turn the heat to low and allow to simmer for 8 - 10 minutes, stirring regularly.
- Transfer the pasta to the sauce and mix well.
- Stir in the vegetables and two thirds of the cheese, then season to taste with plenty of black pepper.
- Serve the pasta on deep plates and garnish with the rest of the cheese.
