Roast Tomato Ragu Pasta

Name: Roast Tomato Ragu Pasta
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 140g tomato paste; 1 red capsicum, sliced; 1 large carrot, diced; 1 Lebanese eggplant, diced; 1 baby fennel, sliced; 1 brown onion, diced; 1 tbs parsley, chopped (to serve); 200g swiss brown mushrooms, sliced; 1 zucchini, diced; 2 tsp dried Italian herbs; 1 1/2 cup beef stock; 1/2 cup parmesan, shaved (to serve); 2 tbs olive oil; 3 garlic cloves, crushed; 2 stalk celery, sliced; 250g pappardelle; 260g sweet berry truss tomatoes; 200g mince

3 steps

Prep:10minCook:50min

Updated at: Thu, 17 Aug 2023 03:39:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories473.3 kcal (24%)

Total Fat12.2 g (17%)

Carbs75.7 g (29%)

Sugars18.5 g (21%)

Protein19 g (38%)

Sodium693.5 mg (35%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbsparsley

200gswiss brown mushrooms

sliced

1zucchini

diced

2 tspdried italian herbs

1 ½ cupbeef stock

½ cupparmesan

2 Tbsolive oil

2 stalkcelery

250gpappardelle

260gtruss tomatoes

sweet, berry

200gmince

Instructions

Step 1

Preheat oven to 220°C. Combine oil and garlic in a large roasting pan. Place into oven to heat for 5 minutes. Add vegetables, mince and herbs and toss well to coat with hot oil. Bake for 30 minutes until golden, stirring well half-way through cooking time to break up the mince.

Step 2

Add tomato paste and beef stock, stirring to combine. Place tomatoes on top and bake for 20 minutes.

Step 3

Meanwhile cook pasta as per packet instructions. Transfer tomatoes to a plate. Drain pasta and toss with sauce. Serve topped with tomatoes, parmesan and parsley.