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BOLOGNESE SAUCE

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BOLOGNESE SAUCE

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Lunch – Italian
By Katarina – Serves: 6
Prep Time: 30 minutes – Cooking Time: 45 minutes – Total Time: 1 h 15 min

There are countless recipes for bolognese sauce. Every housewife makes it a little in her own way. My recipe has evolved over the years and has finally reached its "epilogue" :-).

Ingredients

  • - 2 large onions
  • - 5 cloves of garlic
  • - Olive oil (to taste)
  • - 1 kg of ground beef
  • - 3x carrots (finely grated)
  • - 1/2 dcl of red wine
  • - 900g of tomatoes
  • - Salt (to taste)
  • - 3 teaspoons of ground red pepper
  • - 1 teaspoon of oregano
  • - app. 3 tablespoons of nutritional yeast (if necessary for thickening)

Instructions

1

Finely chop the onion and garlic and fry them in olive oil in a cast iron pot until the onion becomes translucent.

2

Add minced meat and simmer until it is no longer raw, about 10 minutes.

3

Add finely grated carrots and red wine, mix and simmer for a few more minutes.

4

Add salt, oregano and red pepper and stir to combine the ingredients.

5

Finally, add the home-made mashed tomato base.

6

Cover with a lid and cook for app. 45 minutes.

7

If the sauce is too thin, thicken it with nutritional yeast.

Notes

I recommend buying 100% ground beef.

30. December, 2022 By
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OTHER MAIN COURSES

SPAGHETTI WITH HOMEMADE PESTO

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SPAGHETTI WITH HOMEMADE PESTO

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Lunch – Italian
By Katarina – Serves: 3
Prep Time: 15 minutes – Cooking Time: Depends on the type of pasta – Total Time: app 25 minutes

Ingredients

  • 300g pasta of choice
  • 70g basil leaves
  • 30g fresh parsley
  • 1 peeled garlic clove
  • 50g pine nuts
  • 30g Pecorino cheese
  • 30g Parmesan
  • Extra virgin olive oil
  • A pinch of salt

Instructions

1

Grate the Pecorino cheese and Parmesan.

2

Add washed and dried basil leaves and parsley to the kitchen chopper.

3

Mix them with grated Pecorino cheese, Parmesan, pine nuts and garlic clove to get an almost smooth mixture.

4

Finally, add salt and extra virgin olive oil of taste and stir until you get a creamy green pesto sauce.

5

Cook al dente pasta and mix the pesto sauce with it.

Notes

Instead of pine nuts you can use another type of nuts: almonds, hazelnuts, pistachios. Basil leaves can be replaced with parsley, mint, coriander.

17. January, 2022 By
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HEALTHY MAIN COURSES

CHILI CON CARNE

Don’t you just love Mexican food?

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CHILI CON CARNE

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Lunch – Mexican
By Katarina – Serves: For 3-4 people
Prep Time: 30 minutes – Cooking Time: 2 hours – Total Time: 2,5 hours

Ingredients

  • 500g minced ground beef
  • 2 medium sized onions
  • 3 garlic cloves
  • 1 stalk of green
  • 1 oblong red pepper
  • 1 can of tomatoes in pieces
  • 1 tablespoon tomato concentrate
  • 1dcl of red wine
  • 3dcl beef soup base
  • 160g canned corn
  • 230g canned red beans
  • Spices:
  • 2 teaspoons smoked ground paprika
  • 2 teaspoons spice mixture for chili con carne
  • Ground chili (to taste)
  • Salt
  • Pepper
  • Vegetable oil

Instructions

1

Peel the onion and garlic and rinse under running water. Together with the greens, chop all three separately.

2

Heat the vegetable oil in a medium-sized pot and fry the onion on it for a few minutes to soften. Add the chopped garlic and greens and fry for a few more minutes.

3

Season with smoked paprika and a mixture of spices for chili con carne.

4

Add the minced meat and roast it until it turns brown.

5

Pour the beef soup base and red wine into the mixture and let it boil. Reduce heat to a simmer.

6

Wash the red paprika and cut it into small pieces. Add it to the meat, along with the diced tomatoes and concentrate. Season with pepper, salt and ground chili.

7

Cover the chili con carne sauce with a lid and cook it for about an hour and a half, meanwhile stir it well several times.

8

Wash the beans and corn under running water and drain them.

9

After 1.5 hours of cooking, add them to the meat pot and let it all cook for about half an hour.

10

Serve chili con carne in a soup plate. You may also want to serve it together with rice or corn tortillas.

8. November, 2021 By
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HEALTHY MAIN COURSES

SHRIMP AND TOFU PAD THAI

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SHRIMP AND TOFU PAD THAI

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Main dish – Asian
By Katarina – Serves: 2

Ingredients

  • Accessories:
  • Wok
  • Serving tongs
  • Base:
  • 200g rice noodles
  • 100g shrimps
  • 60g tofu
  • 2 tablespoons olive oil
  • 1 egg
  • 100g bean sprouts
  • 30g leek (green part)
  • 1 garlic clove
  • 2 tablespoons crushed peanuts (unsalted)
  • Sauce:
  • 6 tablespoons fish sauce
  • 2 tablespoon rice vinegar
  • Juice of 1 lime
  • 3 teaspoons brown sugar
  • 4 tablespoons soy sauce
  • A pinch of red pepper

Instructions

1

To prepare the rice noodles, follow the instructions on the package that the noodles came in.

2

Peel the garlic and chop it. Cut the tofu into evenly sized cubes. Crush the peanuts. Wash the shrimps under cold water.

3

Prepare Pad Thai sauce in a separate bowl by mixing all the ingredients for the sauce together.

4

Swirl or drizzle the oil into a pre-heated wok, add the garlic, diced tofu and shrimps and fry for couple of minutes.

5

Then move everything to one side of the pan and make a fried egg on the other side.

6

When it coagulates (after approx. 25-30 seconds), mix it lightly with the help of serving tongs, and then incorporate with the other ingredients. Drain the noodles and add them to the pan.

7

Add the bean sprouts and leeks (cut into thin strips, 4-5 cm long) and mix until they soften.

8

Finally, pour in the sauce and crushed peanuts and stir again so everything gets well incorporated.

23. January, 2021 By
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MAIN COURSES/ OTHER MAIN COURSES

MEAT LASAGNA

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MEAT LASAGNA

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Main dish – Italian
By Katarina – Serves: 3-4 people
Prep Time: 30 minutes – Cooking Time: 30-35 minutes – Total Time: 1 hour + cooling time

Whenever I hear someone mention lasagna, I remember Garfield. To me, lasagna is one of my favorite sinful lunches. See the below recipe and try the best lasagna ever.

Ingredients

  • Accessories:
  • Rectangular baking tray (32x20cm)
  • 500g of ground beef
  • 2 medium onions
  • 5 medium garlic cloves
  • 400g of steamed tomatoes (app. 4 smaller tomatoes)
  • 1/2 of beef bouillon cube
  • 200g of grated mozzarella
  • 200g of young grated cheese
  • Lasagna dough (15 sheets)
  • 100g of sour cream
  • 1 egg
  • 0,5l béchamel
  • Spices: olive / vegetable oil, salt, pepper, ground red pepper, herbs/spices de Provence, oregano

Instructions

1

Peel the onion and garlic, wash, finely chop and fry in olive oil to glaze.

2

Add the minced meat and fry until it turns brown. Then mix in 1/2 of the beef cube.

3

Wash the tomatoes and cut them into smaller pieces. Using a blender, mix them until sauce is formed. Pour the sauce into minced meat.

4

Season to taste by adding salt, pepper, ground red pepper, provencal spices and oregano.

5

In a bowl, mix together the grated mozzarella and young cheese.

6

Grease the baking tray in which you will make lasagna with vegetable oil.

Start to form the layers in the following sequence:

7

Note: I made two such layers. It is important that the last top layer is the dough again.

8

Dough sheets (if the dough is dry, cook it in salted water for about 3 minutes - when the water boils, reduce the strength to moderate and add the sheets. I used 5 sheets of dough for one layer. Note: When forming the layers, leave the remaining sheets in boiling water so that they do not stick together),

9

Meat sauce,

10

Béchamel,

11

A mixture of grated cheese.

12

Last but not least, spread the mixture of sour cream and egg on the dough.

13

Preheat the oven to 200 degrees and put the lasagna in the oven for about 30-35 minutes. Be careful not to burn the top layer.

14

Once the lasagna is baked, cool it slightly and serve with homemade sour cream.

24. April, 2020 By
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