Drukuj

• 500 mięsa mielonego z szynki
• 1 cebula
• 1 marchewka
• 2 łodygi selera naciowego
• słoiczek przecieru pomidorowego
• 1-2 ząbki czosnku
• 1/2 szklanki czerwonego wytrawnego wina
• 2 szklanki bulionu wołowego
• sól, pieprz

Sos pomidorowy:

• 1 puszka pomidorów
• 1 ząbek czosnku
• 1 szklanka bulionu

Dodatkowo:

• płaty makaronu lasagne (ok. 8 szt.)
• ser żółty
• suszona bazylia i/lub oregano
• rukola

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BOLOGNESE LASAGNE ROLLS

• 500 ground ham
• 1 onion
• 1 carrot
• 2 celery ribs
• 1 smalljar tomato puree
• 1-2 garlic cloves
• 1/2 cup red dry wine
• 2 beef broth
• salt, pepper

For tomato sauce:

• 1 can pelati tomatoes
• 1 garlic clove
•  cup chicken broth

Additionally:

• lasagne sheets
• Swiss or mozzarella cheese
• dried basil/oregano
• fresh rucola leaves

Bolognese sauce: Heat oil over medium-high heat until shimmering. Add the pork, beak up pieces with a spoon and cook until the meat has changed colour. Pulse onion, carrot and celery in a food processor until finely chopped. Add to the meat. Cook for a few minutes. Stir in wine. When it evaporates add tomato puree, minced garlic and beef broth. Lower the heat to low and cook at simmer to reduce the sauce. Season to tase with salt and freshly ground pepper.

Tomato sauce: Chop up pelati tomatoes. Place in a pan. Pour in chicken broth and simmer until thickened. Add some tomato puree if needed and season with salt and pepper.

Bring salted water to the boil and cook lasagne sheets (about 5 min). Cut in halves vertically. Put some meat stuffing, roll and transfer to a baking dish. Pour over the tomato sauce. Bake about 15 minutes in 180 deg. C. Top with grated cheese 5 minutes before taking out from the oven. Serve with rucola.