John Myers
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Minced Meat: Wrapped Pasta Dough with Parsley Minced Filling
The perfect minced meat: wrapped pasta dough with parsley minced filling recipe with a picture and simple step-by-step instructions.
- 1 kitchen ready Pasta dough
Mince filling
- 500 g Ground beef
- 2 piece Free range eggs
- 1 old Bread roll
- Salt and pepper
- 1 ostrich Curly parsley
For the sauce
- 1 Chopped onion
- 1 Paprika
- 1 Zucchini fresh
- 1 packet Sieved tomatos
- 1 packet Homemade vegetable broth
- 1 tbsp Rice syrup
- 1 shot Oil
For mince filling
- Put the minced meat in a bowl, add the eggs, salt and pepper and the bread roll in the machine and add to the batter. Now wash the parsley and chop it in the kitchen machine (my kitchen fairy) and add it to the minced meat dough, mix everything well and season to taste again …
- 2 …. then put this mince on the pasta dough and roll up the dough. Put the dough in aluminum foil, seal the sides tightly and cook in the oven for about 1 hour at 180 degrees.
With the vegetable sauce
- Sweat the onion pieces in the oil, add the chopped peppers and stew a little. Add the tomatoes, fill up with the vegetable stock and stir. Now season with salt and pepper.
Serving
- Take the cooked pasta dough with the mince filling out of the oven, remove the aluminum foil and cut the whole thing into pieces. Place one on each plate – these are preheated – on top and generously pour the sauce over it, then I cut the piece on the plate – a very tasty dish that will definitely be there again and maybe I’ll make the pasta dough myself.
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