Milanese Mince Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 tablespoon olive oil
- 50 g bacon, mixed, smoked
- 400 g minced beef
- 1 large onion (s)
- 2 red pepper (s)
- 1 green pepper (s)
- 1 bunch soup vegetables
- 2 cloves garlic
- 2 tablespoon tomato paste
- 1 glass red wine
- 0.5 liter ½ meat broth
- 1 can (s) tomato (s), chopped
- thyme
- rosemary
- salt
- Pepper White
- 1 cup cream
- 1 bunch parsley
- 1 cup parmesan cheese, grated
Print Recipe
Pin Recipe Instructions
- Cut the bacon into cubes. (I usually leave it whole because I don`t like to eat it, but it is important for the taste.) Heat the oil in a large saucepan. Leave the bacon out. Add the minced meat and fry, stirring constantly.
- Peel and finely chop the onion, halve, core and dice the peppers. Clean and wash the soup vegetables and also cut into cubes. Peel the garlic cloves, cut into small pieces, add to the minced meat with the vegetables and sauté briefly.
- Stir in the tomato paste, top up with the red wine and the meat stock. Add the tomatoes. Season with thyme, rosemary, salt and pepper and cover and simmer for about 25 minutes. Just before serving, stir in the cream and then stop boiling!
- Serve the soup with the finely chopped parsley and the grated parmesan.
- Bread, rolls or baguette go well with it to dunk.
- The dish can also be prepared in the morning or the evening before, then add the cream just before consumption and just heat it up.
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