leek alla bolognaise

Name: leek alla bolognaise
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 7-10 Tbsp salt, white pepper; 2 Leek sticks, 1 onion (leek); 250 g mixed mince; 1-2 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 2-3 TEASPOONS Vegetable broth; 250 g Mozzarella cheese; 1/8 l Milk; 1 Bag; 7-10 Tbsp Mashed Potatoes; 1 TEASPOON Butter

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

7-10 Tbsp salt, white pepper
2 Leek sticks, 1 onion (leek)
250 g mixed mince
1-2 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
2-3 TEASPOONS Vegetable broth
250 g Mozzarella cheese
1/8 l Milk
1 Bag
7-10 Tbsp Mashed Potatoes
1 TEASPOON Butter

Directions

1
Bring 3/4-1 l salted water to the boil. Preheat oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4). Clean, wash and cut leek into large pieces. Cook in salt water for approx. 8 minutes
2
Peel and chop the onion. Fry with minced meat in hot oil, season. With tomatoes and juice and about 3/8 l water
3
...to extinguish. Bring to the boil, stir in broth. Chop the tomatoes, boil down for about 5 minutes
4
Drain the leek. Cut the cheese into slices. Pour sauce into 1 large or 3 small casseroles. Spread leek and cheese on top. Bake in a hot oven for about 10 minutes
5
Bring 3/8 l water and 1/4-1/2 tsp salt to the boil. Remove from heat. Add milk. Stir in purée. After 1 minute add butter, stir. Serve everything