Turkey escalope au gratin with bolognese

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 Carrots
  • 1 big onion
  • 2 Garlic cloves
  • 3 TABLESPOONS + some olive oil
  • 400 g mixed mince
  • 2 TABLESPOONS Tomato paste
  • 1 can(s) (850 ml) Tomatoes
  • 1 TABLESPOON dried Italian herbs
  • 7-10 Tbsp salt, pepper, sugar
  • 400 g Spaghetti
  • 2 Organic turkey schnitzel (approx. 180 g each)
  • 125 g Mozzarella
  • 2 Freezer bag

Directions

  1. 1

    Peel, wash and finely dice the carrots. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in a large frying pan. Stir-fry the minced meat for 5-8 minutes until it is finely crumbly. Add carrots, onion and garlic and fry for 2-3 minutes.

  2. 2

    Stir in tomato paste and sweat briefly. Deglaze with 1⁄4 l water and tomatoes including juice and bring to the boil. Coarsely divide the tomatoes with a spatula. Stir in the herbs. M

  3. 3

    Simmer at medium heat for 8-10 minutes.

  4. 4

    Meanwhile cook spaghetti in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

  5. 5

    Grease a baking tray with a little oil. Preheat the oven grill. Wash the cutlets, dab dry and cut in half crosswise. Cut open the freezer bag. Tap the schnitzel thinner between the freezer bags.

  6. 6

    Heat 2 tablespoons of oil in a large frying pan. Sauté the escalopes in it for 1-2 minutes on each side. Season with salt and pepper and place on the baking tray.

  7. 7

    Cut mozzarella into 8 thin slices. Season minced tomato sauce with salt, pepper and sugar. Place 2 tablespoons of sauce on each cutlet and cover with mozzarella. Bake under the hot grill for 4-5 minutes.

  8. 8

    Drain the pasta and put it back into the pot. Mix with the remaining sauce and serve.

Nutrition Facts

KCAL
960 kcal
CARBS
82 g
FATS
38 g
PROTEINS
65 g