Bolognese stew

Name: Bolognese stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Brussels sprouts; 1/2 (approx. 700 g) Turnip; 4 Spring onions; 150 g streaky bacon; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Sunflower oil; 500 g Turkey minced meat; 3 TABLESPOONS Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 700 ml Vegetable broth; 2 TABLESPOONS dark balsamic vinegar; 3 Stem(s) Oregano

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

A stew to our taste, peppered with minced meat, Brussels sprouts and bacon. Just the thing for a relaxed Friday evening on the couch.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Brussels sprouts
1/2 (approx. 700 g) Turnip
4 Spring onions
150 g streaky bacon
2 Onions
1 Garlic clove
3 TABLESPOONS Sunflower oil
500 g Turkey minced meat
3 TABLESPOONS Tomato paste
1 can(s) (425 ml) chunky tomatoes
700 ml Vegetable broth
2 TABLESPOONS dark balsamic vinegar
3 Stem(s) Oregano

Directions

1
Clean, wash and halve the Brussels sprouts. Peel, wash and cut the turnip into cubes of about 1 cm. Clean, wash and cut spring onions into fine rings. Dice the bacon. Peel and finely dice onions.
2
Peel and finely chop the garlic.
3
Heat the oil in a pot. Fry bacon, onions and garlic for about 2 minutes. Add minced meat and fry for 4-5 minutes while stirring occasionally until crumbly. Stir in tomato paste, sweat it and add tomatoes.
4
Pour in broth, bring to the boil. Add Brussels sprouts, turnip and vinegar and simmer for 12-14 minutes at medium heat. Meanwhile wash oregano, shake dry and pluck leaves from the stalks.
5
2-3 minutes before the end of the cooking time, add oregano, except for a little to garnish, and spring onions to the stew. Season with salt and pepper and garnish with oregano. Serve with ciabatta bread and sour cream.