Ragù and blue cheese baked pasta
- August 2014
- Hands-on time 2 hours, oven time 3-4 hours
A flavour-packed ragù and blue cheese baked pasta that’s a fantastic-tasting labour of love. Perfect for feeding a hungry crowd.
- 40.8g fat (18.7g saturated)
- 43.7g protein
- 39.6g carbs (9.7g sugars)
- 3.9g fibre
- 1g salt
For 12 servings
Food team’s tips If you prefer not to use veal and ox cheek, or you don’t have a good butcher nearby, you can omit them and make the dish with 1.5kg boneless pork shoulder, which will save you having to remove the bones in step 6.
Don’t be alarmed by the appearance of the meat mixture. The milk solids will separate out, which doesn’t look very appealing but gives the dish a fantastic flavour.
The bulk of the work can be done in advance. Make the meat and tomato filling up to the end of step 6, then cool and freeze for up to 3 months. Defrost fully before reheating, then continue from step 7 but cook in the oven at 180°C/fan160°C/gas 4 for 30 minutes instead of grilling in step 8. If not freezing, the filling will benefit from a night or two in the fridge, covered, to allow the flavours to mingle.
Head to Italy (where else?), Sicily to be precise, and look for a red made from the nero d’avola grape, with a ripe blackberry flavour.
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