Pasta Casserole by hip pressure cooking

butter, onion, carrot, celery, red wine, tomato puree, mezze maniche, ground beef, mozzarella, sea salt, black pepper

– 1 tablespoon butter
– 1 medium onion, finely chopped
– 1 medium carrot, finely chopped
– 1 medium celery Stalk, finely chopped
– 1 swig red wine (whatever you’re having with dinner)
– 14.5 oz can (2 cups or 450 g) Tomato puree
– 1 lb (500 g) Mezzemaniche, Rigatoni, Ziti or Penne Pasta
– 10-16 oz. (300-500 g) of Ground Beef
– 14 oz. (375 g) Mozzarella, diced or shredded
– 2 teaspoons sea salt
– Freshly Ground Black Pepper

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