METHOD

Airgun World - - Rosie’s Recipe -

Dice the pi­geon breasts and mix well with the sausage meat and stock cube. Stuff the pasta tubes and place into a dish, as shown.

Make the tomato sauce:

Toma­toes, puree, onion, stock, su­gar, herbs and sea­son­ing in a pan. Sim­mer for 20 min­utes, un­til gloopy. Pour sauce over the pasta tubes, mak­ing sure that they’re cov­ered. Sprin­kle with grated ched­dar. Bake for about 30 min­utes in a mod­er­ately hot oven. Cheese top­ping will be crunchy. Serve with green leaves and gar­lic bread; top with Parme­san.

2. Tomato sauce: Chopped onion, tinned toma­toes, puree, gar­lic, basil, stock.

5. Tomato sauce in­gre­di­ents in a saucepan, sim­mer for 20 min­utes, lid off …

1. Pasta tubes, diced wood­pi­geon, sausage meat, chicken stock cube.

8. Sprin­kle with cheese.

3. Stuff pasta tubes with the meat mix­ture.

4. Place pasta tubes into an oven­proof dish.

7. Pour over the tomato sauce.

9. Bake for half an hour, or so.

6. … un­til gloopy.

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