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Chicory ragout with pasta
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 937
  • Fat about 34g
  • Carbohydrates about 100g
  • Protein about 50g
This is needed
This is needed for 4 people
To prepare
  • 1 onion
  • 2 garlic clove
  • 500 g red chicory
  • 2 pork bratwurst
  • 1 tbsp olive oil
  • 300 g minced meat (beef and pork)
  • 1 tbsp Italian herb mix
  • 1 tbsp tomato puree
  • 1 dl red wine
  • 2 tins cherry tomatoes (each approx. 400 g)
  • 1 dl water
  • 1 tsp salt
  • a little pepper
  • 500 g pasta
  • salted water, boiling
  • 100 g red chicory, cut into thin slices
  • 50 g Parmesan by the piece, shaved into thin strips using a peeler
  • For a casserole dish with a lid
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And that's how it's done
And that's how it's done
To prepare
Peel the onion and garlic. Finely chop the onion, mince the garlic. Cut the chicory into strips.
Squeeze the sausage meat out of the skin, tear apart.
Heat the oil in a cooking pot. Fry the sausage meat and mince for approx. 5 mins. per batch, then remove. Reduce the heat.
Sauté the onion and garlic in the cooking pot. Add the herbs and tomato purée, cook for approx. 2 mins. Add the chicory, cook briefly, pour in the wine, reduce for approx. 1 min.
Add the tomatoes and water, bring to the boil, season. Return the meat to the pan, cover and simmer over a low heat for approx. 45 mins.
Cook the pasta in boiling salted water until just al dente, drain the pasta and reserve approx. 50 ml of the cooking water.
Add the pasta, reserved cooking water and chicory to the ragout, mix. Sprinkle the cheese on top.

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