recipe
Cook once, enjoy three times
Bolognese sauce recipe
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Conjure up not only the classic spaghetti Bolognese from a Bolognese sauce, but also a fiery chili con carne and Mexican burritos for the next few days. Once cooked, this recipe can be used to prepare spicy creations in just a few simple steps.
Cook once, enjoy varied and delicious dishes for three days. With this basic Bolognese dish you can prepare for the next few days.
The basis here is a fruity-spicy Bolognese, which turns into a spicy chili con carne in just a few simple steps on day 2 and into delicious filled Mexican burritos on day 3. You will need a little more time for the basic recipe. The other recipes are then freshly prepared in a maximum of 15 minutes.
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Basic recipe for Bolognese sauce
Ingredients for three days (for 2 people):
- 1 large vegetable onion
- 2 cloves of garlic
- 2 carrots
- 1 tbsp extra virgin olive oil
- 1 tbsp rapeseed oil
- 750 g ground beef
- 1 tbsp tomato paste
- 1 teaspoon paprika powder
- ½ teaspoon chilli flakes
- 600 g pass tomatoes
- 100 ml red wine
- 200 ml beef stock
- 1 bay leaf
- 3 sprigs of fresh rosemary
- pinch of sugar
- Salt pepper
- Peel and finely chop the onion and garlic cloves. Clean, peel and grate the carrots or cut into small cubes.
- Heat the olive oil in a large saucepan. Add the diced vegetables and fry all over for about 10 minutes. Remove the vegetables and set aside.
- Put the ground beef in the pan and sear it. Turn over and over again so that it crumbles well. Add tomato paste and mix well. Season with paprika powder, chilli flakes, a pinch of sugar, salt and pepper.
- Add the vegetables to the mince in the saucepan. Deglaze with red wine. Pour in the tomatoes. Place the bay leaf and rosemary needles in the sauce and simmer for 15 minutes over low heat.
- Pour in the beef stock and simmer the Bolognese for 1.5 hours until the sauce has a creamy consistency. While the sauce is simmering, do not put a lid on the saucepan to allow the liquid to evaporate.
- Take out the bay leaf. Process the Bolognese as described in the following recipes.
Tip: Vegetable oil is good for searing minced meat, as it can be heated up very strongly. But you can also use clarified butter here.
Cook once, eat three times: Day 1
spaghetti bolognese
The ingredients:
The preparation:
- All you have to do now is cook fresh pasta to go with the finished Bolognese sauce. Use 1/3 Bolognese from the above recipe for today. You will need the remaining 2/3 for the next few days.
- Cook the spaghetti or pasta of your choice in plenty of salted water according to the package instructions. Arrange with the Bolognese and serve.
day 2
Chili con carne
For the second day you only have to do a few simple steps to prepare a fiery chili con carne from the fruity Bolognese. You will need a maximum of 15 minutes for this.
Chili con carne
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The ingredients:
- 1 can of corn
- 1 can of kidney beans
- 100 ml of tomato juice
- 5 dashes of Tabasco
- If you like, another ½ teaspoon of chilli flakes
- Crème fraîche as desired
- some parsley for sprinkling
The preparation:
- Heat the remaining Bolognese over medium heat.
- Drain and wash the corn and kidney beans. Then add to the Bolognese sauce. Pour in the tomato juice and bring to the boil.
- Season the chilli with Tabasco, chilli flakes and salt and pepper, depending on the degree of spiciness. Let it simmer for 10 minutes.
- Spread half of the chilli on plates and serve garnished with a dollop of creme fraîche and parsley. You will need the second half of the chilli for the next day.
Day 3
Mexican burritos
Today you can use your chili con carne to prepare spicy burritos with a creamy guacamole. Again, you only need 15 minutes for this.
The ingredients:
- 4 tortillas
- ¼ romaine lettuce heart
- 1 spring onion
- ½ chilli pepper
- 1 clove of garlic
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tbsp extra virgin olive oil
- Salt pepper
- 4 tbsp crème fraîche
The preparation:
- Heat the tortillas in the oven at 100 ° C top heat for about 5-8 minutes.
- Heat the rest of the chili con carne in the pan.
- Wash the lettuce and pluck the leaves into bite-sized pieces. Cut the spring onion into rings. Put both aside.
- Cut the chilli pepper lengthways, scrape out the seeds and chop finely. Press the garlic through a press or finely chop it as well.
- Halve the avocado, remove the stone and remove the peel from the pulp with a spoon. Mash the pulp with a fork, mix with the chilli and garlic and season with lime juice, olive oil, salt and pepper.
- Fill the tortillas with lettuce, chilli con carne, guacamole, crème fraiche and spring onions, roll up and enjoy.
Varied & fast
By using the leftovers of the Bolognese you can not only save time in the evening, but also enjoy your prepared meal during lunch breaks. Both the chilli and the burritos are suitable as a prepared lunch to take away. The wraps are also a treat when cold.
Organized shopping
It is best to plan your shopping for all dishes in advance. So all the necessary ingredients are in the house. The good thing: The dishes for day 2 and day 3 consist of durable components that can also be stored for longer. The Bolognese can be stored in the refrigerator for up to three days. So you can prepare them on Sunday and freshly prepare the three dishes a week.