John Myers
Vegetable Bolognese Casserole >>
The perfect vegetable bolognese casserole >> recipe with a picture and simple step-by-step instructions.
- 150 g Green frozen peas
- 250 g Carrots
- 1 Big onion
- 1 Clove of garlic
- 1 tbsp Cold pressed olive oil
- 750 g Mixed minced meat
- Salt and pepper
- 1 tsp Sweet paprika
- 1 tsp Dried oregano
- 1 Can Pizza tomatoes
- 3 Branches Fresh thyme
- 1 handful Leaf parsley
- 300 g Pasta – gross weight
- 100 g Grated cheese
- Cook the pasta in salted water until al dente. Blanch the peas in boiling salted water for about 3 minutes, rinse immediately ice cold and set aside. Clean the carrots and slice them thinly. Peel onion and garlic and chop finely.
- Heat the oil in a pan and sauté the carrots, onion and garlic. Pluck the minced meat and fry until it is crumbly. Season with salt, pepper, oregano and paprika and add the thyme stalks. Add pizza tomatoes to the pan and stew in the open pan until the sauce has thickened. Add the peas and let them warm up.
- Grease the baking dish, pour in the pasta and spread the Bolognese on top, removing the thyme sprigs. Sprinkle with cheese and bake in a preheated oven at 180 ° C for 15 minutes. Sprinkle the chopped parsley on top before serving.
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