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Tomatoes 15G Tomato Puree 1X Rich Beef Stock Pot 1Tsp Black Pepper 1Tbsp Italian Herbs Sea Salt Bunch Of Fresh Rosemary, Sage And Thyme Parmesan Wedge 15G Butter 25G Plain Flour 400Ml Semi Milk 1Tsp Black Pepper 20G Parmesan 60G Parmesan For The Top Fresh Chives Salad: 1 Yellow Pepper, 1 Red Onion, Cucumber, Cherry Tomatoes, Extra Virgin Olive Oil, 1/2 Lemon, 2Tbsp Pickle Juice, 1Tsp Italian Herbs, 1/2 Black Pepper. Peel The Courgette And Place On The Kitchen Roll To Dry Out. Pan Fry Diced Onion And Garlic In Butter For A Few Minutes Before Adding The Beef. Season With Salt, Pepper, Dried Herbs And Cook Until Brown. Add.
Puree, Tomatoes, Beef Stock, And A Parmesan Wedge If You Have One Leftover. Add A Bunch Of Fresh Herbs And Leave On A Medium Low Heat For 20 Minutes Or So. Combine Melted Butter With Plain Flour To Form A Paste. Gradually Pour In The Milk Whilst Continuously Mixing To Avoid Lumps. Once All The Milk Has Been Added, Mix In Some Parmesan And Black Pepper. Bring To A Boil Then Turn To A Low Heat To Thicken Up. Remove The Herbs And Parmesan Wedge From The Meat Sauce And Layer Up In An Oven Dish With The Fresh Pasta Sheets And Courgette. Top With Parmesan, Cover With Foil And.
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