Minced pork and beef is a semi-finished product that makes it easier for housewives to prepare many dishes. It can be used to make hot appetizers, full-fledged second courses, and it is also added to the first. The choice is only yours.
Most housewives always prefer to have at least half a kilogram of minced meat in the freezer. There are many dishes with minced meat: cutlets of various types, kebabs, belyashi, naval pasta, casseroles, meat bread, stuffed peppers, manti, cabbage rolls, soups with meatballs and much, much more. Not the most popular, but no less tasty, are bolognese sauce and stuffed taverns. Any housewife can cook these dishes, because they do not require special skills or rare cooking tools.
Bolognese sauce
This sauce is originally from Italy and is served with pasta (macaroni). You will need minced meat (you can purely beef, you can pork and beef), onions, garlic, basil, tomatoes, a little red dry wine, olive oil, salt and pepper. Peel and finely chop the onion and five to six cloves of garlic. Wash, scald and peel the tomatoes. If you are preparing the sauce in winter, it is best to use canned tomatoes in your own juice. Rinse the basil greens with running water and tear off about ten leaves. Grind them up.
Preheat a saucepan, add two tablespoons of sautéable olive oil and add the minced meat. Fry it for five minutes, while carefully kneading the lumps. Fry the onion in a separate skillet and add it to the minced meat. Pour 150 g of wine into a saucepan and let the alcohol evaporate (two to three minutes will be enough).
Mix the minced meat again, mash the last lumps with a fork. Chop the tomatoes finely or use a blender to mince. Add them to the minced meat, send garlic and basil there. Season with salt and pepper, stir and cover. Simmer the bolognese over low heat for several hours. The minced meat will be ready in half an hour, but for the best taste and aroma, Italians themselves stew the bolognese for at least three hours.
Stuffed zucchini
To prepare stuffed zucchini, you need the actual zucchini, minced meat, onions, sour cream, cheese, flour, vegetable oil, ghee and spices to taste. Wash the zucchini, cut them into circles at least 2 cm thick. Cut out a core from each, leaving only the rim. Dip the zucchini in flour and fry for a minute on both sides in vegetable oil.
Grease a baking sheet with butter and place the toasted zucchini on top. In separate pans, fry finely chopped onions and minced meat, combine them in one bowl, add spices. It is recommended to pass the resulting mixture through a meat grinder. Fill each zucchini with the mixture, top with a teaspoon of sour cream and sprinkle with grated cheese. Preheat the oven to 200 ° C, put the dish there for ten to fifteen minutes (until golden brown).
