Cranberry bolognese with feta

Name: Cranberry bolognese with feta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g fresh cranberries (alternatively deep-frozen); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Onions; 1 TABLESPOON Oil; 500 g mixed minced meat; 3 TABLESPOONS Tomato paste; 300 ml strong red wine; 200 ml Vegetable broth; 2 Bay leaves; 400 g Pasta (e.g. bucatini); 1/2 bunch flat leaf parsley; 150 g Feta cheese

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

classic motif: tomato minced sauce on long noodles. here reinterpreted by a kitchen artist

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g fresh cranberries (alternatively deep-frozen)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Onions
1 TABLESPOON Oil
500 g mixed minced meat
3 TABLESPOONS Tomato paste
300 ml strong red wine
200 ml Vegetable broth
2 Bay leaves
400 g Pasta (e.g. bucatini)
1/2 bunch flat leaf parsley
150 g Feta cheese

Directions

1
Wash and drain fresh cranberries. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Peel and finely chop the onions. Heat the oil in a pot. Fry the minced meat in it over high heat for about 3 minutes until crumbly. Season with salt and pepper. Add fresh (or frozen) cranberries and 1 tbsp.
2
sugar. Fry for about 2 minutes. Stir in tomato paste and sauté briefly. Deglaze with wine and stock. Add bay leaf. Simmer at low heat for about 20 minutes, stirring more often.
3
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Wash parsley, shake dry, chop leaves finely. Season bolognese with salt, pepper and sugar. Drain the pasta and collect approx. 100 ml of cooking water, put back into the pot. Mix in bolognese, cooking water and parsley. Crumble the feta and sprinkle over it.