Jamie Magazine
By Jamie Oliver
With homemade pasta, rich ragù & cheesy béchamel
About the recipe
When you’re dealing with leftovers, you never quite know how it’s going to turn out. But if you sweat off a load of beautiful vegetables, add a little garlic, some herbs, leftover cooked meats, stock or wine and a little tomato, after a little bit of simmering it will be heavenly.
Recipe From
Jamie Magazine
By Jamie Oliver
EGG PASTA DOUGH
700g tipo 00 flour
7 large free-range eggs or 14 yolks
FILLING & BÉCHAMEL
3 cloves of garlic
4 onions
3 sticks of celery
3 carrots
½ a bunch of fresh rosemary
olive oil
2 teaspoons dried oregano
3 x 400g tins of quality plum tomatoes
375ml chianti, or other medium-bodied red wine
750g leftover cooked higher-welfare meat, such as chicken, beef, lamb, pork
1 litre milk
a few peppercorns
75g unsalted butter
75g plain flour
100g Parmesan cheese
1 x 125g ball of buffalo mozzarella
a few sprigs of fresh basil
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