Conchiglioni al ragù

This is pasta as the Italians eat it. Al dente conchiglioni (large pasta shells) filled with ragù made from tender braised beef (better life 2 stars), seasoned with salsa vierge. Salsa vierge consists of good olive oil mixed with finely chopped capers, anchovies, tomato, and fresh basil. We mix mozzarella into the sauce for extra flavour. On the side, you get a courgette salad with tomato and fennel, dressed with a refreshing basil dressing.

Minced beef and beef chuck (better life 2 stars), anchovies, courgette, cherry tomato, fennel, bell pepper, celery, tomato, white onion, carrot, garlic, leek, celeriac, fresh basil, chives, bay leaf, parsley, rosemary and thyme, kalamata olives, capers, nutmeg, mozzarella, conchiglioni pasta, white wine, homemade chicken stock (contains celery), extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, koemelk, lactose, selderij, sulfiet, vis.

Microwave

Heat the conchiglioni al ragù loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the conchiglioni al ragù covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy124,34 kcal

Protein7,3 g

Fat5,02 g

of which saturated1,45 g

Carbohydrates12,24 g

Dietary fibre1,18 g

Salt0,52 g

Average weight: 540 g