Oven-baked pork and veal ragu with rag pasta and burrata
Get all the rich, comforting flavours of a classic lasagne in a fraction of the time.
This comforting pasta bake is a true weeknight hero. It has all the satisfying flavours of lasagne but it’s ready in just over 30 minutes.
Ingredients
600g Italian pork sausages, casings removed, broken into chunks
300g veal mince
400g can crushed tomatoes
3 tbsp tomato paste
250ml (1 cup) red wine
¼ cup brown sugar
2 garlic cloves, crushed
4 bay leaves
125ml (½ cup) milk
200g fresh lasagne sheets, torn
To serve
200g burrata, torn
basil leaves, to serve
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional).
Step 2
In a large ovenproof casserole dish, combine the sausage meat, mince, tomatoes, tomato paste, wine, sugar, garlic, bay leaves and 1¼ cups water. Season with salt and pepper, cover with foil and bake for 20 minutes.
Step 3
Remove the foil, drizzle with milk and stir in the pasta sheets. Bake for a further 10 minutes, or until the pasta is just tender.
Step 4
To serve, tear over the burrata, scatter over the basil leaves, and add a generous grind of pepper.
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