Winter Bolognese with Figs, Chestnuts and Cinnamon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 300 g minced meat, mixed
- 1 dash oil for frying
- 1 fig (s)
- 1 handful chestnuts, cooked
- 2 shots balsamic vinegar
- 1 dash maple syrup
- 1 dash ketchup
- 0.5 ½ bottle Cremefine for cooking or whipped cream
- 3 pinches parmesan, grated
- 2 pinches black sesame
- 1 pinch (s) salt
- 1 pinch (s) galangal
- 2 pinch (s) cinnamon
- 1 pinch (s) garlic powder
- some water
Print Recipe
Pin Recipe Instructions
- Chop the onion and fry it. Fry the minced meat, deglaze with balsamic vinegar and add the maple syrup.
- Chop the fig and chestnuts and add to the saucepan. Add a little water, ketchup and Cremefine and let it simmer. Season to taste with salt, garlic powder, galangal and cinnamon.
- To serve, sprinkle the parmesan and black sesame on top.
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