Parmigiana ragu

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Parmigiana ragu. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Parmigiana ragu is one of the most favored of current trending foods in the world. It's appreciated by millions daily. It is simple, it's quick, it tastes yummy. They are fine and they look fantastic. Parmigiana ragu is something that I've loved my whole life.

Many things affect the quality of taste from Parmigiana ragu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Parmigiana ragu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Parmigiana ragu is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Parmigiana ragu using 10 ingredients and 7 steps. Here is how you cook that.

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

Ingredients and spices that need to be Make ready to make Parmigiana ragu:

1. 1 large aubergine
2. 250 g mince
3. 2 mozzarellas
4. Parmesan
5. Flour
6. Passata
7. White wine
8. Onion, carrot and celery for the ragu
9. Olive oil and oil for frying
10. Salt

Instructions to make to make Parmigiana ragu

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

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