Bolognese Rice Pot; Mediterranean Main Course with Minced Meat

5 from 4 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 87 kcal


  • 500 g Mixed minced meat
  • 2 Onions
  • Some olive oil
  • 1 Clove of garlic
  • Salt pepper
  • Sweet paprika
  • 70 g Tomato paste
  • 250 g Long grain rice
  • 750 ml Meatsoup
  • Dried basil and marjoram
  • 280 g Frozen peas
  • Fresh basil


  • Finely dice the peeled onions. Heat the oil in a large saucepan and fry the onions with the minced meat for a few minutes. Crumble the minced meat. Season with salt, pepper, paprika powder and dried herbs. Squeeze the garlic.
  • Add tomato paste and roast briefly. Then add the rice and sauté briefly. Deglaze with the meat stock. Mix everything together well and bring to the boil. Then let the lid simmer over a moderate heat for about 10 minutes.
  • Add the frozen peas and simmer for another 10 minutes. The liquid should now be almost completely absorbed. Season with spices and serve sprinkled with fresh basil.
  • Instead of or in addition to the peas, you can also add other vegetables.


Serving: 100gCalories: 87kcalCarbohydrates: 19gProtein: 1.9gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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