Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, parmigiana ragu. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
For those who are looking for quality, care and authenticity of Emilian taste. Parmigiana ragu Total comfort food this winter and it is a crowd pleaser. Yummy with crusty bread to mop it up with and a glass of red wine #italian. Cook on a low heat and toss together until the sauce clings to the pasta.
Parmigiana ragu is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Parmigiana ragu is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook parmigiana ragu using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Parmigiana ragu:
- Get 1 large aubergine
- Take 250 g mince
- Take 2 mozzarellas
- Make ready Parmesan
- Make ready Flour
- Prepare Passata
- Get White wine
- Prepare Onion, carrot and celery for the ragu
- Take Olive oil and oil for frying
- Make ready Salt
Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. The slow cooker Ragu was the first recipe that got made at the start of the week and it was a massive hit. So the below recipe is for a slow cooker, but if you don't have a slow cooker it should work out just as good if you pop it in a low oven in an casserole dish.
Instructions to make Parmigiana ragu:
- Wash, slice into half centimetre rounds the aubergine. Dry very well using kitchen roll. Important because it has a bitter taste otherwise
- Lightly flour the aubergine
- Fry in oil for a few mins until just brown. Drain on kitchen roll. Leave to cool. Meanwhile start the ragu.
- Gently fry carrot, onion and celery in olive oil. Add mince and brown. Add wine and cook on high for one min. Add passata, a bit of water, salt, stir and simmer for about 30-40 mins, add touch of water if needed. Meanwhile, chop the mozzarella and turn on the oven to 180
- Start to layer the ingredients in a roasting tray. Aubergine, ragu and mozzarella. Sprinkle with parmesan.
- Continue and maybe add a bit of passata. Sprinkle with Parmesan
- Ready to bake. Cook for 40 mins at 180. Leave to rest for 10 mins before serving
The slow cooker Ragu was the first recipe that got made at the start of the week and it was a massive hit. So the below recipe is for a slow cooker, but if you don't have a slow cooker it should work out just as good if you pop it in a low oven in an casserole dish. If youre after a ragu with a twist have a look at my salami and pork ragu. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Experiment with different pasta shapes and always remember to have plenty of grated parmesan on standby… Advertisement.
So that’s going to wrap it up for this special food parmigiana ragu recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
