Macaroni bolognaise served with summer salad

Yield: 1 servings

Measure Ingredient
\N \N Prime mince meat
\N \N Tomatoes; chopped
\N \N Carrots; finely chopped
\N \N Celery; finely chopped
\N \N Garlic; finely chopped
\N \N Leeks; finely chopped
\N \N Onions; finely chopped
\N \N Peppers; chopped
\N \N Pasta
\N \N Mozzarella cheese
\N \N Olive oil
\N \N Rosemary
\N \N Basil
1 \N Bottle red wine
\N \N Seasoning
\N \N Bacon
\N \N Chicory
\N \N Gorgonzola
\N \N Fennel
\N \N Apples; chopped
\N \N Cherry tomatoes; halved
\N \N Toasted pine kernels
\N \N Garlic
\N \N Olive oil
\N \N Balsamic vinegar
\N \N Seasoning




Fry onions, carrots, celery, garlic, leeks, chopped peppers in olive oil and leave to saute.

Add the meat and mix well, add the basil, rosemary and red wine and once the meat is browned add the tomatoes.

Cover and simmer for approximately 25 minutes.

Mix in the cooked pasta and top with grated mozzarella and Parmesan, place under a grill until the cheese melts.


Grill and chop the bacon.

Separate the chicory leaves and place some gorgonzola on each leaf and arrange round a plate. In the centre place the chopped fennel, lettuce, chopped apples, cherry tomatoes, toasted pine kernels and the bacon.

Mix the ingredients for the dressing together and sprinkle over the salad.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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