Cassarecce al ragù
with fresh tomatoes, basil and Grana Padano flakesCalorieën
:
665 kcalEiwit
:
40.7g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkAllergenen:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
90 gram
Casarecce
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
1 stuk(s)
Sukadelap in jus
½ stuk(s)
Courgette
¼ tl
Gemalen kaneel
½ stuk(s)
Rode ui
1 stuk(s)
Knoflookteen
100 gram
Passata
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
10 gram
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
Benodigdheden
•Pan
•Hapjespan of grote koekenpan
Instructies
1
- 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.
2
- 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.
3
- 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 3 - 4 more minutes whilst pulling the beef apart with a spoon or ladle. Season generously with salt and pepper.
4
- 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.
