Bolognese stew with ciabatta croutons
very easy
60 mins
60 mins
Ingredients
- 500 g Broccoli
- 2 Carrots
- 1 collar Spring onions
- 1 Garlic clove
- 150 g streaky smoked bacon
- 6-7 TABLESPOONS Olive oil
- 750 g mixed minced meat
- 1 TABLESPOON Sweet peppers
- 3 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 1 l Meat broth
- 7-10 Tbsp salt, black pepper
- 1 pinch Sugar
- 2 TEASPOONS dried oregano
- 200 g Ciabattabrot
- 7-10 Tbsp Oregano
Directions
- 1
Clean and wash the broccoli and cut it into small florets. Peel and slice the broccoli stem. Clean, peel and wash carrots and cut them into fine cubes. Clean and wash spring onions, put dark green parts aside and cut the rest into rings. Peel garlic, dice finely. Cut bacon into strips
- 2
Heat 1 tablespoon of oil in a large pot, fry the bacon until crispy. Add mince and fry until crumbly. Fry carrots, spring onion rings and garlic briefly. Add paprika powder and tomato puree, fry briefly. Add the tomatoes and juice. Chop the tomatoes with a spatula. Add stock as well. Season with oregano, salt, pepper and sugar, simmer for about 10 minutes. Then add broccoli florets and stems, continue to simmer for 5-7 minutes
- 3
Cut the ciabatta bread into cubes. Heat 5-6 tablespoons of oil in portions in a frying pan. Fry the bread cubes in 2 portions until golden brown. Season stew to taste. Cut dark spring onion into rings. Sprinkle stew with croutons, spring onions and oregano. Serve with a dash of sour cream and pepper
Nutrition Facts
670 kcal
28 g
44 g
37 g
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