Bolognese cutlet

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel and finely dice 1 onion and garlic. Peel, wash and finely dice the carrots. Chop the tomatoes smaller. Mix onion, garlic, carrots, tomatoes and cream in a bowl. Season with oregano, salt, pepper and 1 pinch of sugar. Wash the schnitzel, dab dry and season with salt and pepper.

2. 2

   Put them into an ovenproof casserole dish. Season the minced meat with salt and pepper and spread it on top. Press on a little bit. Pour tomato sauce over it. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours. Peel 1 onion and cut into rings. Heat the oil in a small pan and fry the onion rings in it until transparent. Grate cheese. After about 1 1/4 hours, spread onion rings and cheese of the tomato sauce. Prepare pasta in boiling salted water according to package instructions. Clean and wash spring onions and cut into fine rings.

3. 3

   Peel 1 onion and cut into rings. Heat the oil in a small pan and fry the onion rings in it until transparent. Grate cheese. After about 1 1/4 hours, spread onion rings and cheese of the tomato sauce. Prepare pasta in boiling salted water according to package instructions. Clean and wash spring onions and cut into fine rings. Remove the cutlets from the oven and sprinkle onion rings over them. Arrange with the noodles on plates and serve garnished with fresh oregano if desired

Nutrition Facts

KCAL
710 kcal

CARBS
57 g

FATS
30 g

PROTEINS
56 g