Baked pasta is great for a crowd and reheats so well for those ‘I don’t want to cook’ nights. The ingredients make for a succulent, juicy full of flavour recipe. Do choose a different pasta shape if you wish, for a different texture and look.
Baked pork and mushroom pasta
Ingredients
- 400 g penne pasta
- 300 g fresh Mozzarella Bocconcini thick slices
- 100 g grated Parmigiano
- 100 g grated Pecorino
- West Australian Extra Virgin Olive Oil
- West Australian organic lake salt
- Freshly cracked black pepper
Sauce
- 400 g minced Linley Valley free range pork shoulder
- 500 g sliced button mushrooms
- 1 packet dried porcini mushrooms 10g
- 1 medium Spanish red onion finely chopped
- 3 cloves garlic finely chopped
- 200 ml West Australian Shiraz
- 2 cans 400g chopped tomatoes
- 1 cup fresh mixed herb leaves basil, oregano, sage
Instructions
- Soak your dry porcini in a cup of hot water for ten minutes. Remove the soaked mushrooms and chop finely then strain the water and save.
- Fry the onion in a large pot with a little EVOO until soft. Next add the pork mince and cook at high heat stirring often for three to four minutes; then add the tomatoes and scrape the bottom of the pot to loosen any fried bits and lower the heat to a good simmer.
- Cook for 15 minutes then add the wine, mushrooms, porcini water and salt and pepper to taste. Cook for 15 minutes more then add the garlic and herbs stirring through cooking for five minutes more.
- While doing this, cook your pasta ‘al dente’, then drain and add to the pot of sauce, remove from the heat stirring well.
- Now add the three cheeses mixing very well. Put all the mix into a well-oiled roasting pan so the mix won’t stick while you bake it for 30 minutes at 180°C. Serve in bowls with extra cheese and/or herbs.
Ingredients to feed six:
400g penne pasta
300g fresh Mozzarella Bocconcini (thick slices)
100g grated
Parmigiano
100g grated Pecorino
West Australian Extra Virgin Olive Oil (EVOO)
West Australian
organic lake salt
freshly cracked black pepper
Sauce
Ingredients:
400g minced Linley Valley free range pork shoulder
500g sliced button mushrooms
1 packet dried porcini mushrooms (10g)
1 medium Spanish red onion (finely chopped)
3 cloves garlic (finely chopped)
200ml West Australian Shiraz
2 cans (400g) chopped tomatoes
1 cup fresh mixed herb leaves (basil, oregano, sage)
Method:
Soak your dry porcini in a cup of hot water for ten minutes. Remove the soaked mushrooms and chop finely then strain the water and save.
Fry the onion in a large pot with a little EVOO until soft. Next add the pork mince and cook at high heat stirring often for three to four minutes; then add the tomatoes and scrape the bottom of the pot to loosen any fried bits and lower the heat to a good simmer.
Cook for 15 minutes then add the wine, mushrooms, porcini water and salt and pepper to taste. Cook for 15 minutes more then add the garlic and herbs stirring through cooking for five minutes more.
While doing this, cook your pasta ‘al dente’, then drain and add to the pot of sauce, remove from the heat stirring well.
Now add the three cheeses mixing very well. Put all the mix into a well-oiled roasting pan so the mix won’t stick while you bake it for 30 minutes at 180°C. Serve in bowls with extra cheese and/or herbs.
Buon Appetito!
Mondos Butchers is located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am – 5.30pm Saturday 8am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au
