Schnitzel alla bolognese au gratin

Name: Schnitzel alla bolognese au gratin
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 medium-sized carrot; 1 can(s) (850 ml) Tomatoes; 100 g Whipped cream; 1-2 TEASPOONS dried oregano; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Grease; 250 g mixed mince; 50-75 g Gouda; 2 Spring onions; 7-10 Tbsp Oregano

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 medium-sized carrot
1 can(s) (850 ml) Tomatoes
100 g Whipped cream
1-2 TEASPOONS dried oregano
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Grease
250 g mixed mince
50-75 g Gouda
2 Spring onions
7-10 Tbsp Oregano

Directions

1
Peel onion and garlic. Peel and wash the carrot. Dice everything finely. Mix with tomatoes, juice and cream in a bowl, crushing the tomatoes. Season with oregano, salt, pepper and 1 pinch of sugar
2
If necessary, briefly rinse and pat dry the cutlets. Season with salt and pepper and place in a large greased casserole dish. Season mince with salt and pepper. Spread over the escalopes and press lightly. Pour tomato sauce over them. Braise in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/ gas: stage 2) for 1 3/4 - 2 hours
3
Grate the cheese and sprinkle over the escalopes 15-20 minutes before the end of the frying time. Clean and wash spring onions and cut them into fine rings. Arrange everything, sprinkle with spring onions and garnish. Ribbon noodles taste good with it
4
Drink: light red wine