SAUCE BOLOGNAISE WITH PARMESAN
MASHED POTATOES
Köttfärssås i form med parmesanmos
A great combo - a delicious Bolognaise together with luxurious mashed potatoes!
Serves 4
1 lb ground beef
oil for frying
1 onion
1 box cherry tomatoes
2 tablespoons tomato paste
2 cups veal bouillon
20 seedless black olives
0.4 cup chopped parsley
½ teaspoon grated lemon zest
salt, pepper
Parmesan mashed potatoes:
1 lb potatoes suitable for mash
approx 0.8 cup creamy milk (half Cream, half milk)
0.4 cup chopped fresh herbs, e.g. parsley and basil
approx 0.8cup grated parmesan cheese
salt, pepper
Heat up some oil in a frying pan and crumble the meat into the hot oil. Fry until the meat is nicely colored. Chop onions and tomatoes and mix it in together with the tomato paste and bouillon. Boil the sauce until almost all the liquid is gone. Add olives, parsley and lemon zest and flavor to taste with salt and pepper. Leave to simmer slowly.
Peel and cut the potatoes in smaller pieces and boil until tender in lightly salted water. Pour off the water and mash the potatoes. Beat in the creamy milk, little by little, until you have the texture you want. Add herbs and parmesan and flavor to taste with salt and pepper.
Transfer the Bolognaise to an oven-proof pan and dab out the potatoes on top. Bake at 440F until the mashed potatoes are nicely colored and serve piping hot with a salad.
Enjoy!
Bella
MASHED POTATOES
Köttfärssås i form med parmesanmos
A great combo - a delicious Bolognaise together with luxurious mashed potatoes!
Serves 4
1 lb ground beef
oil for frying
1 onion
1 box cherry tomatoes
2 tablespoons tomato paste
2 cups veal bouillon
20 seedless black olives
0.4 cup chopped parsley
½ teaspoon grated lemon zest
salt, pepper
Parmesan mashed potatoes:
1 lb potatoes suitable for mash
approx 0.8 cup creamy milk (half Cream, half milk)
0.4 cup chopped fresh herbs, e.g. parsley and basil
approx 0.8cup grated parmesan cheese
salt, pepper
Heat up some oil in a frying pan and crumble the meat into the hot oil. Fry until the meat is nicely colored. Chop onions and tomatoes and mix it in together with the tomato paste and bouillon. Boil the sauce until almost all the liquid is gone. Add olives, parsley and lemon zest and flavor to taste with salt and pepper. Leave to simmer slowly.
Peel and cut the potatoes in smaller pieces and boil until tender in lightly salted water. Pour off the water and mash the potatoes. Beat in the creamy milk, little by little, until you have the texture you want. Add herbs and parmesan and flavor to taste with salt and pepper.
Transfer the Bolognaise to an oven-proof pan and dab out the potatoes on top. Bake at 440F until the mashed potatoes are nicely colored and serve piping hot with a salad.
Enjoy!
Bella
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