A very rich dish that perfectly combines minced meat in sauce with lasagna or lasagna paste. Next in Recipesgratis we will explain how to make this rich recipe of Bologna Pasticcho step by step and in less than 1 hour!
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make bologna pasticcho: |
| 1/2 kilo fine grounded meat of lean 1 can of tomato peeled (1 kg) 1 small onion 1 can of small peas 6 small black olives in brine 1 can of salty anchovies 6 tablespoons corn vegetable oil 3 sheet paste packages for lasagna or pastiche 100 g of cooked ham sliced |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make bologna pasticcho:
1. Place and fry slightly with the 4 tablespoons of 1/2 onion oil, 6 olives, the chopped anchovy strips, 2 teeth minced garlic and 1/4 of the can of peas.
2. Add the peeled tomatoes and with a fork to crush the peeled tomatoes and simmer everything between 45-60 minutes. Little by little, the Bologna Pasticcho Salsa is removed occasionally. In the end, add salt according to taste and a teaspoon of sugar to correct acidity.
3. apart we will saute the ground meat with the remaining small onion cut next to the garlic that remains. Add some salt and when it is almost cooked together with the sauce that was almost ready and cook everything over 10 more minutes.
4. Cook the paste for the lasagna or passionflow in boiling water with salt and a little oil until it softens, and then pass the sheets to a cauldron or bowl with cold water and reserve them apart.
5. For the final presentation of the Bologna pasticcho put in a large rectangular aluminum mold in the back Of peas, ham, mozzarella, a handful scattered from Parmesan or until the cheese above is melted.
6. Present the freshly baked bologna grassych with a bit of chopped parsley.
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