Bolognese Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g carrot (s)
- 100 g celery
- 1 bell pepper
- 1 shallot (s)
- 1 clove garlic
- 100 g bacon cubes
- 800 g minced meat, mixed
- 2 tablespoon tomato paste
- 600 ml tomatoes, chunky
- 800 ml vegetable stock
- 1 head broccoli, approx. 500 g
- 0.5 ½ bunch basil
- 1 ciabatta
- 3 tablespoon oil
- 1 bay leaf
- oregano
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the carrots, peppers and celery into small cubes. Finely dice shallot and garlic.
- Also cut the bacon into small cubes.
- Heat the oil in a large saucepan and fry the mince in it until crumbly. Add the carrots, celery, bell pepper, shallot and garlic. Briefly sweat the tomato paste. Deglaze with tomatoes and broth, add bay leaf, season with oregano, salt, pepper and sugar. Let everything simmer together for about 20 minutes.
- Clean the broccoli and cut into small florets. Add about 10 minutes before the end of the cooking time.
- Wash the basil, shake dry and cut into fine strips.
- Remove the bay leaf from the stew.
- Serve sprinkled with basil and serve with ciabatta.
- If you like it a little more spicy, you can add a few chopped dried tomatoes to the stew.
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