Saturday, 19 November 2011

Red Snapper Fillet Fettuccine in Ragu Bolognese


2 Red Snapper Fillets
1 Pkt Fettuccine 
1 Lemon, cut into wedges

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced
500g mince Beef,
500g mince pork
250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating


1. Season fillets with salt and pepper
2. Boil water in a pan, cook Fettuccine with pinch salt and few drops of oil
3. Meanwhile, pan fry fillets, skin down for 4 mins on medium heat and flip over and fry 1 min
4. Once Fettuccine is done, drain and mix with Ragu Bolognese (See below)
5. Plate Fettuccine and fillets, serve with lemon wedges
6. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 
2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3. Add the beef, pork, and bacon and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. 
4. Add the tomato paste, milk, and wine and simmer for 1 hour.
5. Season with salt and pepper, to taste, and remove from the heat.
6. Done.

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