how prepared a beautiful gratin pasta Bologna with lamb and goat
ingredient :
- 350 grams short pasta (, rigatoni , lasagna or why not )
- 300 grams of minced lamb shoulder ( or a mixture of collar and shoulder )
- 1 log of goat cheese a little dry ( the supermarket is enough)
- 1 kg of ripe tomatoes (or a can of peeled tomatoes )
- 1 large onion ( red is softer, or yellow)
- 2 cloves of garlic
- 3 carrots
- 1 rib of celery
- 4 tablespoons olive oil
- 1 teaspoon tomato paste
- fresh thyme
- fresh rosemary
- laurel
- salt and pepper
Preparation:
- Blanch the tomatoes for 1 minute before the rinse under cold water. Peel and remove the seeds up , cut the flesh into pieces .
- In a saucepan , saute the onion gently in olive oil with pieces of carrot and celery cut into very small dice . Do not let brown . Add the lamb , chunks of tomatoes, tomato paste , garlic and crushed degermed , herbs , salt and pepper generously . Add a glass of water or meat broth .
- Simmer over low heat for about 40 minutes, checking regularly. Cover the end of cooking and add a little water if necessary.
- Preheat oven on grill position , high temperature : 220 ° C ( gas mark 7 ) at least . Coarsely grate the goat (if its texture allows it) or cut into pieces.
- Cook pasta in boiling salted water. Cook for 3 minutes less than indicated on the package. Drain the pasta, season with Bologna sauce with lamb ( it is possible that you have a lot of sauce ... save some for another time) .
- Add half of the goat cheese mixture. Spoon into individual ramekins lightly coated with olive oil. Sprinkle over the remaining goat . Bake for 5 to 10 minutes , until the pasta finish cooking and the top is nicely browned . Enjoy .
Finally ... The sauce is better if prepared in advance and reheated . It will be better infused flavors of the meat. So do not hesitate to prepare the night before.
For 4 people:
Preparation time: 20 minutes
Cooking time: 60 minutes
Waiting: 0 min
Total time: 80 minutes
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