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Member recipe

mushroom pasta ragu

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Serves 4


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  • 350g conchiglioni shells
  • 2 tbsp olive oil
  • 250g white open cup mushrooms
  • 300g pack lean mince
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 150ml beef stock
  • 2bsp tomato purée
  • 3tbsp chopped oregano
  • 150ml single cream
  • 125g mozzarella
  • 2 tbsp parmesan


    1. cook pasta, drain & put into dish
    2. put half of oil in pan, add mushrooms and saute on high heat for 6-8 minutes. Transfer to plate
    3. Add remaining oil, cook mince, onion and garlic on a high heat until browned. Add stock, tomato puree, oregano and seasoning, then bring to boil, stirring well. Simmer for 4 mins. Add cream and mushrooms and simmer for a further 5 mins.
    4. Spoon mince over pasta shells and stir well. Scatter over cheeses and place under a hot grill. Cook for 3 mins or until the top is golden brown.

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