Sunday, 22 April 2012

aubergine ragu with penne

No fancy picture as I couldn't hold the victims back.  This was a lovely rich mince and veg sauce with mozzarella, cheddar and parmensan with penne... yums.  Usual start to the ragu, onions, garlic, celery, red pepper, mushrooms chopped and sauteed - then added minced beef, probably about 250 grams for 6 people, add some mixed herbs.  Meanwhile sliced 2 aubergines and 2 courgettes into 1 cm slices - sprinkle with salt - pat dry after 10 minutes - drizzle on olive oil and griddle slices for a couple of minutes each side.  Chop and add to meat mixture, add 2 tins tomatoes and  and simmer for about 30 minutes.  Boil pasta.  About 3 minutes shorter than packet instructions, drain and add to sauce.  Tear in mozzarella, add cheddar and parmesan - save half of each type of cheese for the top.  Stir mixture up, add cheese to top, grate on black pepper - bake for about 30 minutes until cheese has melted and its all rich and steamy.  Victims had seconds.

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