Chicory Bolognese casserole

Name: Chicory Bolognese casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Chicorée-Kolben; 25 g Butter or margarine; 1 TEASPOON Sugar; 1 Garlic clove; 1 Onion; 1 TABLESPOON Olive oil; 300 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) strained tomatoes; 1 TEASPOON Tomato paste; 1/2 TEASPOON Herbs of Provence; 250 g Mozzarella cheese; 200 g Fresh cream; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Chicorée-Kolben
25 g Butter or margarine
1 TEASPOON Sugar
1 Garlic clove
1 Onion
1 TABLESPOON Olive oil
300 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) strained tomatoes
1 TEASPOON Tomato paste
1/2 TEASPOON Herbs of Provence
250 g Mozzarella cheese
200 g Fresh cream
7-10 Tbsp Grease

Directions

1
Clean the chicory, cut in half and remove the stalk. Cut the halves into thin slices. Melt the fat in a saucepan. Steam chicory for about 2 minutes, sprinkle with sugar, caramelise slightly and cook for another 5 minutes. Pour the chicory into a bowl
2
Peel and finely dice the garlic and onion. Heat the oil in a pan. Fry the minced meat for about 5 minutes until crumbly. Add garlic and onion after about 4 minutes, season with salt and pepper. Add tomatoes, tomato paste and herbs, simmer for 8-10 minutes. Add chicory, season to taste
3
Drain the cheese and cut into thin slices. Pour about half of the Bolognese into 4 greased ovenproof dishes (each containing about 525 ml) and cover with about half of the cheese slices. Fill in the remaining bolognese, finish with mozzarella. Stir crème fraîche until smooth, season with salt and pepper and spread on the casseroles. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown