Oven chips alla Bolognese
easy
135 mins
135 mins
Ingredients
- 250 g Onions
- 2 Garlic cloves
- 500 g colourful peppers
- 6 Pork cutlet (125-150 g each)
- 6-7 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g mixed minced meat
- 4 TSP herbs like oregano, thyme, basil
- 200 g lactose-free whipped cream
- 1 can(s) (425 ml) Tomatoes
- 150 g lactose-free grated Emmental
- 7-10 Tbsp fresh oregano
Directions
- 1
Peel onions and garlic. Cut onions into half rings, chop garlic finely. Clean, wash, drain and cut the peppers into strips. Wash the cutlets and dab dry.
- 2
Heat 2-3 tablespoons of oil in a large frying pan, fry the escalopes in it while turning them in 2 portions. Season with salt and pepper, remove from the pan and place in an ovenproof dish. Add 2 tablespoons of oil to the hot frying fat, fry the onions in it until golden brown, turning them over and taking them out.
- 3
Put 2 tablespoons of oil into the hot pan and fry the minced meat until crumbly, stirring continuously. Finally add garlic and peppers and fry for 4-5 minutes. Season with salt, pepper and dried herbs.
- 4
Deglaze with 150 ml water and cream. Add the tomatoes and half the onions. Chop the tomatoes roughly. Bring the paprika bolognese to the boil, cover and simmer over medium heat for about 5 minutes.
- 5
Season the sauce again with salt and pepper and spread on the escalopes. Sprinkle with remaining onions and cheese. Braise in the preheated oven, second rail from below (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/2 hours.
- 6
Stew covered for the last 30-45 minutes. Sprinkle with fresh oregano if desired and garnish.
Nutrition Facts
560 kcal
7 g
39 g
48 g
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