avec linguines et champignons
Les champignons et les deux types de viande donnent de l’umami à cette sauce tomate qui paraît pourtant simple! Non seulement ce plat de légumes déborde de saveurs, mais en plus, il se prépare dans une seule casserole!
Allergens
Utensils
Tags
Mélange de bœuf et de porc hachés
250 g
Linguines
170 g
Mirepoix
113 g
Champignons
113 g
Base de sauce tomate
2 tbsp
Assaisonnement italien
1 tbsp
Tomates broyées à l'ail et aux oignons
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Concentré de bouillon de bœuf
1 unit(s)
Huile
0.5 tbsp
Beurre non salé
1 tbsp
Poivre
0.25 tsp
Sel
0.25 tsp
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return linguine to the same pot, off heat.
- Meanwhile, roughly chop mushrooms into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix.
- Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.**
- Carefully drain and discard excess fat.
- Season with salt and pepper.
- Add mushrooms and mirepoix to the pan with meat.
- Cook, stirring occasionally, until tender, 4-6 min. Season with salt and pepper.
- Add tomato sauce base and half the Italian Seasoning (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.
- Reduce heat to medium.
- Add crushed tomatoes, broth concentrate and 1/3 cup (2/3 cup) water.
- Cook, stirring occasionally, until ragù thickens slightly, 4-5 min. Season with salt and pepper.
- Add ragù and 1 tbsp (2 tbsp) butter to the pot with linguine, then toss to combine.
- Season with salt and pepper, to taste.
- Divide beef-pork ragù with linguine between plates.
- Sprinkle Parmesan over top.
820
kcal
Calories
34
g
Fat
14
g
Saturated Fat
91
g
Carbohydrate
14
g
Sugar
11
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
1080
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
250
mg
Calcium
7
mg
Iron
