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Pasta bolognese au gratin

Pasta bolognese au gratin

We put the onion, the carrot and the bleach through the mincer. Heat the crushed garlic, add the ground vegetables followed by the meat, spices (curry, paprika, nutmeg, basil, oregano) and a little parsley. After it has hardened well, add the tomatoes and tomato paste. Let it boil for about 30 minutes, then turn off with the wine and leave it for a while.

We boil water with salt, coriander, bay leaves, oregano, 1 clove of garlic, curry mix and when it boils we put the pasta. Stir in them so they don't stick and boil them al dente. Strain them and add them to the hot meat composition.

We can serve them separately with Parmesan cheese on top or we can prepare them for au gratin as follows: after we have mixed them with the sauce, we place them in a tray, sprinkle them with cheese and put them in the preheated oven for about 20 minutes to au gratin.

From the above quantities I made two portions of spaghetti with separate sauce and the next day I made the rest of the meat and 1/2 pack of short pasta in the oven.

Video: Ζυμαρικά Bolognese Rossa με Mafaldine και γιαούρτι. Master Class By Chef Panos Ioannidis (December 2021).