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Ingredient
Parmigiana ragu
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Chef :
Miss Fluffy's Cooking (Angie's Italian Cooking)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
Cooking instructions
* Step 1
Wash, slice into half centimetre rounds the aubergine. Dry very well using kitchen roll. Important because it has a bitter taste otherwise
* Step 2
Lightly flour the aubergine
* Step 3
Fry in oil for a few mins until just brown. Drain on kitchen roll. Leave to cool. Meanwhile start the ragu.
* Step 4
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
* Step 5
Start to layer the ingredients in a roasting tray. Aubergine, ragu and mozzarella. Sprinkle with parmesan.
* Step 6
Continue and maybe add a bit of passata. Sprinkle with Parmesan
* Step 7
Ready to bake. Cook for 40 mins at 180. Leave to rest for 10 mins before serving
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