One-pot Bolognese roast
very easy
90 mins
90 mins
Ingredients
- 1 collar Soup Greens
- 2 Onions
- 2 Garlic cloves
- 4 TABLESPOONS Oil
- 3 TABLESPOONS Tomato paste
- 2 can(s) (850 ml each) Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 Bread roll (from the previous day)
- 3 Stem/s Thyme
- 3 Stem/s Oregano
- 3 Stem/s Basil
- 125 g Mozzarella
- 1 kg mixed mince
- 2 Eggs
- 300 g short noodles (e.g. Farfalle)
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the tomato sauce, clean or peel the soup greens. Peel onions and garlic. Dice everything finely. Heat 2 tablespoons of oil in a saucepan. Fry the soup greens, half onions and half garlic. Sauté 2 tbsp. tomato paste briefly. Add the tomatoes and juice and chop with a spatula. Bring to the boil and simmer for about 5 minutes. Stir in 800 ml water, bring to the boil again. Season sauce with salt, pepper and 1 pinch of sugar.
- 2
For the roast, soak rolls in water. Wash and chop the herbs. Dice mozzarella finely. Chop, squeezed out roll, 1 tbsp. tomato paste, eggs, herbs, mozzarella, remaining onions and garlic, 2 tsp. salt and pepper each, knead well.
- 3
Form an oval roast from the mince. Heat 2 tablespoons of oil in a large frying pan. Brown the roast on each side. Mix the noodles and tomato sauce and spread in a large casserole dish. Place the roast on top (see tip) and cover everything with aluminium foil. First braise in the preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for about 1 hour. Remove the foil and cook for approx. 15 minutes until open.
- 4
After all, the roast should not sink too deep into the sauce. In addition, the volume of the pasta triples during braising.
Nutrition Facts
790 kcal
56 g
39 g
48 g
More Delicious Recipes
