Minced Meat Bolognese: Recipes With Great Flavor

Already thought about the many possibilities that the minced meat bolognese offers? Find out some of them.

Minced Meat Bolognese Recipes With Great Flavor

Need ideas for lunch or dinner?

We have several options with minced meat bolognese.

The same base, several flavors. Indulge yourself and make the delights of the other.

4 RECIPES WITH MINCED MEAT BOLOGNESE

1. SPAGHETTI WITH MINCED MEAT BOLOGNESE

It is certainly the most used in the recipes with minced meat bolognese but never disappoint.

This proposal is blog Elvira’s Bistrot.

– Ingredients –

  • 300g spaghetti
  • 350g of cooked meat mince (beef and /or pork)
  • 1 medium onion, chopped
  • 1 clove of garlic finely chopped
  • 3 ripe tomatoes chopped
  • 1 dl of white wine
  • Olive oil, salt and pepper q. b.
  • 1 branch of oregano, dried minced
  • Grated cheese q. b.

– Mode of preparation –

  1. Bake the spaghetti, whole, in water seasoned with salt, with a drizzle of olive oil, until al dente. Then drain and set aside.
  2. In a frying pan, heat two tablespoons of olive oil and sauté the onion and garlic. Then add the tomatoes chopped.
  3. Drizzle with wine and let evaporate out.
  4. Add the minced meat, mix well and let it cook out a little.
  5. Season with salt, pepper and oregano.
  6. Distribute the spaghetti dishes, funds and divide the meat on top. Sprinkle with grated cheese to taste and is ready to serve.

2. BOLOGNESE TURKEY

The revenue of the beef bolognese does not have to always be beef or pork. The proposal for this side of peru is the site Yard Healthy.

– Ingredients –

  • 80g spaghetti
  • 100g of turkey breast, chopped
  • 1 ripe tomato
  • ¼ Onion
  • 1 clove of garlic
  • ¼ Garlic-French
  • 1 c. tablespoon of tomato purée
  • 1 c. tablespoon white wine
  • 1 bay leaf
  • 2 c. tea olive oil
  • Oregano q. b.
  • 1 c. to coffee of grated parmesan cheese
  • Salt and pepper q. b.

– Mode of preparation –

  1. Finely chop the onion and the garlic and sauté with the olive oil and the bay leaf.
  2. When it is soft, add the garlic-French cut slices and let it cook a little.
  3. Then, add the minced beef and cook until loose.
  4. Drizzle with white wine and let reduce.
  5. Then, add the tomatoes and the pulp of tomato and season with salt, pepper, oregano. Cover and leave to investigate.
  6. Boil the spaghetti in water seasoned with salt. When cooked drain in a colander.
  7. Put the bolognese on top of spaghetti, sprinkle with cheese and serve.

3. “SPAGHETTI” OF COURGETTE WITH MINCED MEAT BOLOGNESE

A lighter version that arrives from the users Point of Candy.

– Ingredients –

  • Olive oil q. b.
  • 3 cloves of garlic
  • 1 onion
  • 1 stalk of celery
  • 150g of bacon
  • 500g of minced beef
  • Salt and pepper q. b.
  • 200 ml white wine
  • 1 tin of peeled tomatoes
  • 2 c. tablespoon of tomato concentrate
  • 1 c. tea sugar
  • 1 c. tea cinnamon
  • 200 ml of milk
  • Salt and basil fresh chopped q. b.
  • 2 courgettes

– Mode of preparation –

  1. In a pan, fry the bacon with a little olive oil.
  2. Then, add the garlic, the onion and the celery chopped and let it soften.
  3. Then, add the meat, season with salt and ground black pepper, sugar and cinnamon, and cook the meat until soltinha.
  4. Add the peeled tomatoes chopped with the sauce from the can.
  5. Add a few leaves of chopped basil and tomato paste and bring to the boil over a medium heat for about 15 minutes.
  6. Then, add the wine and the milk (this mixture initially looks to cut, but continue to stir for about 10 minutes, and the sauce thickens).
  7. Now prepare the courgette. Peel it with the peeler and, with the help of a vegetable slicer on the julienne, cut the courgettes into strips in the longitudinal direction.For
  8. finish is just to serve. Has the “spaghetti” of courgette with the meat sauce on top and sprinkle with grated parmesan cheese.

4. LASAGNA COURGETTE BOLOGNESE

The junction of meat and vegetables is always pleasant. This alternative version of lasagna promises to surprise.

The recipe is from the blog Nook with Spice.

– Ingredients –

  • 1 small onion
  • 2 cloves of garlic
  • 1 bay leaf
  • Olive oil q. b.
  • 400g of minced beef
  • 390g of peeled tomatoes
  • About 800g of courgette
  • 100g of cheese Mozarella grated
  • Salt, black pepper and oregano, powdered q. b.

– Mode of preparation –

  1. Start by peeling and chopping the onion and the garlic. Heat, with olive oil and a leaf of laurel and let it cook.
  2. When the onion is translucent, add the minced meat and let it cook for a few minutes. Season with salt, pepper and oregano.
  3. Add the peeled tomatoes (reserving the sauce of the tomatoes) and cook about 5 to 8 minutes on a low heat, stirring occasionally. At the end of this time remove the bay leaf.
  4. In the meantime wash the courgette and cut it into slices (with the peel), slightly thin.
  5. On a tray arrange a little of the sauce from the tomatoes (peeled tomatoes which you have booked). Then, put a layer of slices of courgette and then a layer of meat, well drained (because the courgette releases water during cooking). Make another layer of courgette, then another layer of meat and another courgette.
  6. Take your lasagna to the oven, pre-heated to 180º C, for about 15 to 20 minutes for the courgette to cook.
  7. Remove from the oven and drain the water, if necessary. Cover with the rest of the meat, sprinkle with cheese and drizzle with the sauce of the tomato and bring it back in the oven for gratinating.

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