Baked potatoes à la Bolognese

For 4 people
  • 4 large (300-400 g) potatoes
  • 8 Stiel (s) Marjoram
  • 100 g Carrots
  • 100 g Leeks (leeks )
  • 100 g Celeriac
  • 1 (à 80 g) onion
  • 1 EL Olive oil
  • 300 g mixed minced meat
  • 2 EL Tomato paste
  • 200 ml dry red wine
  • 1 can (s) (425 ml) chopped tomatoes
  • Salt
  • Pepper
  • 100 g Gouda cheese
50 minutes
easy
1.
Wash the potatoes thoroughly, cook in boiling water for 25-30 minutes. Wash the marjoram, pat dry, put 4 stalks aside for garnish. Pluck the remaining leaves from the stems. Wash and peel the carrots. Clean and wash the leek. Peel and wash the celery. Peel the onion. Cut the vegetables into fine cubes. Heat oil in a pan. Fry the mince for 5 minutes while turning, then fry the diced vegetables for the last 2 minutes. Stir in tomato paste and sweat for 1 minute while stirring. Deglaze with red wine. Reduce the liquid by half while stirring and mix in the diced tomatoes. Season with salt, pepper and marjoram. Drain the potatoes, cut the long side up to the middle and press apart. Fill with Bolognese sauce. Grate the cheese and sprinkle over the potatoes. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Arrange in portions and garnish with marjoram
2.
Wait approx. 10 minutes. Photo: Först,
1 person approx.:
  • 630 kcal
  • 2640 kJ
  • 34 g protein
  • 26 g fat
  • 56 g carbohydrates

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