Middle Eastern casserole with ragu and tomato salsa
Ingredients
4 persons
- 1 horse riding
- 1 clove garlic
- 1 stalk celery
- 0.5 price
- 3 large carrots
- 1 kg mixed pork and beef mince
- 150 milliliters red wine
- 1 sprig fresh sage
- 1 sprig fresh lemon thyme
- 1 sprig fresh rosemary
- 1 bottle Elvea Passata Nature
- 1 tablespoon harissa
- olive oil
- pepper
- salt
- 1 shallot, finely chopped
- 1 can chickpeas
- 1 pinch of cumin
- 1 pinch of ras el hanout
- 1 pinch of za'atar
- 1 pinch of chili powder
- 2 handfuls of fresh spinach
- 100 grams ricotta
- 2 tablespoons pine nuts
- 4 tablespoons Greek yogurt
- mint leaf, finely chopped
- 1 flat-leaf parsley
- 1 cilantro
- 1 clove garlic
- 2 tablespoons ELVEA Cubes
Preparation
-
1
Make the ragù sauce:
Finely chop the onion and garlic. Dice the celery, leek, and carrots. Tie the herbs together.
-
2
Sauté the meat in a splash of olive oil. Then add the vegetables and herbs and let them stew along.
-
3
Deglaze with the red wine and the passata. Season the sauce with salt and pepper and let it simmer gently for about an hour – stirring regularly. Add the harissa for an extra kick.
-
4
Make the casserole:
Preheat the oven to 180 degrees.
-
5
Heat a splash of olive oil in a wok pan over the heat. Sauté the shallot in it and then add the chickpeas. Season with cumin, ras el hanout, za'atar, chili powder, and salt. Let it fry briefly so the spices can release their aroma. Then add the spinach and let it sauté for another minute.
-
6
Take a casserole dish and spoon a layer of the spiced chickpeas on the bottom. Pour a layer of ragu sauce on top and distribute the ricotta over it. Sprinkle the whole thing with pine nuts and then place the dish in the oven for 15 minutes.
-
7
Meanwhile, make the tomato salsa by mixing all the ingredients in a small bowl.
-
8
Serving:
Divide the casserole among plates. Serve with the tomato salsa.
