Turkey escalope au gratin with bolognese

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and finely dice the carrots. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in a large frying pan. Stir-fry the minced meat for 5-8 minutes until it is finely crumbly. Add carrots, onion and garlic and fry for 2-3 minutes.

2. 2

   Stir in tomato paste and sweat briefly. Deglaze with 1⁄4 l water and tomatoes including juice and bring to the boil. Coarsely divide the tomatoes with a spatula. Stir in the herbs. M

3. 3

   Simmer at medium heat for 8-10 minutes.

4. 4

   Meanwhile cook spaghetti in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

5. 5

   Grease a baking tray with a little oil. Preheat the oven grill. Wash the cutlets, dab dry and cut in half crosswise. Cut open the freezer bag. Tap the schnitzel thinner between the freezer bags.

6. 6

   Heat 2 tablespoons of oil in a large frying pan. Sauté the escalopes in it for 1-2 minutes on each side. Season with salt and pepper and place on the baking tray.

7. 7

   Cut mozzarella into 8 thin slices. Season minced tomato sauce with salt, pepper and sugar. Place 2 tablespoons of sauce on each cutlet and cover with mozzarella. Bake under the hot grill for 4-5 minutes.

8. 8

   Drain the pasta and put it back into the pot. Mix with the remaining sauce and serve.

Nutrition Facts

KCAL
960 kcal

CARBS
82 g

FATS
38 g

PROTEINS
65 g