Bolognese turkey schnitzel au gratin

Name: Bolognese turkey schnitzel au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 big onion; 2 Garlic cloves; 2 medium-sized carrots; 3 TABLESPOONS Olive oil; 400 g mixed mince; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 2 TEASPOONS dried Italian herbs; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 400 g Spaghetti; 2 Turkey escalope (approx. 180 g each); 250 g Mozzarella; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 big onion
2 Garlic cloves
2 medium-sized carrots
3 TABLESPOONS Olive oil
400 g mixed mince
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
2 TEASPOONS dried Italian herbs
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
400 g Spaghetti
2 Turkey escalope (approx. 180 g each)
250 g Mozzarella
baking paper

Directions

1
For the Bolognese sauce, peel the onion and garlic. Peel and wash the carrots. Cut everything into fine cubes. Heat 1 tablespoon of oil. Fry for 5-8 minutes until crumbly. Fry onion, garlic and carrots for 2-3 minutes.
2
Stir in tomato paste and sweat briefly. Add tomatoes and juice and chop. 1⁄4 Pour on l water. Season with herbs, salt, pepper and some sugar. Bring to the boil and simmer open for about 10 minutes.
3
Cook spaghetti in 3-4 l boiling salted water according to package instructions until al dente.
4
For the turkey escalopes, wash the escalopes, dab them dry, cut them in half crosswise and beat them flatter. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Sauté the escalopes in it for 1-2 minutes on each side.
5
Place on a baking tray lined with baking paper.
6
Cut mozzarella into 8 slices. Season Bolognese with salt, pepper and possibly sugar. Put 2 tablespoons of sauce on each cutlet and cover with mozzarella. Bake under the preheated oven grill for 4-5 minutes.
7
Drain the pasta and put it back into the pot. Mix with the remaining sauce and serve.