Bolognaise meat loaf

 


Bolognaise meat loaf

100g short cut angel hair pasta

100g pancetta slices, chopped

1 brown onion, coarsely chopped

1/2 cup fresh basil leaves

25g (1/3 cup) finely grated parmesan

50g (1/2 cup) coarsely grated mozzarella

50g (1/2 cup) rolled oats

1kg pork and beef mince

1 egg

400g jar bolognaise pasta sauce

Fresh basil leaves, to serve

Step 1

Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Blanch pasta in a saucepan of salted boiling water for 1 minute. Drain.

Step 2

Heat a non-stick frying pan over medium heat. Cook the pancetta, stirring, for 3-5 minutes or until crisp and golden. Set aside to cool slightly.

Step 3

Place onion in a food processor and process until finely chopped. Add pancetta, basil, parmesan, mozzarella and oats. Process until well combined. Add mince, egg and 115g (1⁄2 cup) pasta sauce. Pulse until just combined. Place mixture in a large bowl and toss through pasta. Place mixture on prepared tray. Shape into a 12 x 34cm log. Bake for 1 hour or until cooked through.

Step 4

Heat remaining pasta sauce then spoon over meatloaf. Top with extra parmesan and extra basil to serve.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto quesadillas

Image
  Keto quesadillas Ingredients Low carb tortillas 2 eggs 2 egg whites 170 g (180 ml) cream cheese ½ tsp salt 1½ tsp ground psyllium husk powder 1 tbsp coconut flour Filling 1 tbsp olive oil or butter, for frying 140 g (300 ml) Mexican cheese or any hard cheese of your liking 28 g (220 ml) baby spinach Instructions Tortillas Preheat the oven to 400°F (200°C). Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth. In a bowl, combine salt, psyllium husk and coconut flour. Mix well. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more. Place parchment paper on a baking sheet. Use a spatula to spread the ba...
Read more