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Tagliatelle Au Gratin with Sheep’s Cheese and Bolognese Sauce

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 250 kcal
Contents show

Ingredients
 

  • 200 g Mixed minced meat
  • 1 Chopped onion
  • 1 Chopped tomato
  • Basil dried Pepper, salt, chilli flakes
  • 2 tbsp Mushrooms a.d. Can with brew
  • 0,5 Leek stick
  • 150 g Sheep milk cheese
  • 250 g Tagliatelle
  • 1 Bottle of hot Thai sauce with pieces of vegetables
  • 120 ml Vegetable broth

Instructions
 

  • Fry the mince with onions, add mushrooms, tomatoes and spices. Top up with broth and the Thai sauce. Cut the leek into slices. Crumble the sheep's cheese. Pre heat the oven to 180 degrees celcius.
  • Tagliatelle a. d. Halve the fresh food counter in a baking dish. Fill with the mince sauce. Place the leek slices on top and sprinkle with sheep cheese. Takes about 30 minutes. The noodles have soaked up with the liquid and the sheep's cheese has turned nice and brown and the poree nice and firm to the bite
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Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 24.5gProtein: 13.3gFat: 10.9g
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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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