Mini Bolognese Pies Recipes

MINI BOLOGNESE PIES

Mini Bolognese Pies image

Categories Pies

Number Of Ingredients 13

Ingredients

2 cups Beef & Mushroom Bolognese Sauce (recipe below), chilled
2 sheets frozen short-crust pastry, defrosted
1 sheet frozen puff pastry, defrosted
1 egg, lightly beaten
1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbs tomato paste
500g lean minced beef
200g button mushrooms, finely chopped
1 cup beef stock
2 x 400g cans Ardmona Chopped Tomatoes
4 sprigs fresh thyme (optional)

Steps:

Preheat oven to 220°C/200°C fan-forced. Heat a baking tray
Using pastry cutters or a bowl for a guide, cut 6 x 12cm rounds from short-crust pastry
Cut 6 x 9cm circles from puff pastry
Grease a 6 hole x 1 cup-capacity non-stick Texas muffin pan. Line each hole with short-crust pastry circles
Spoon 1/3 cup Bolognese sauce into each hole. Top with puff pastry circles, gently pressing edges to seal
Cut a small cross into the top of each pie. Lightly brush with egg. Place pan onto the heated baking tray. Bake for 18-20 minutes or until puffed and golden. Stand in pan for 10 minutes. Gently ease pies out of pan. Serve
Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion is soft. Stir in tomato paste. Cook for 1 minute. Increase heat to medium-high. Add mince. Cook, breaking up mince with a wooden spoon, until evenly browned
Stir in mushrooms and stock. Cook, stirring often, for 2 minutes. Add tomatoes and thyme if using. Cover and bring to the boil
Reduce heat and gently simmer, uncovered and stirring occasionally, for 40-45 minutes until thick. Season to taste. Remove thyme if used

AUTHENTIC RIGATONI BOLOGNESE

Authentic Rigatoni Bolognese image

If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.

Provided by Brandess

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 carrots, chopped
4 celery ribs, chopped
1 white onion, chopped
2 tablespoons olive oil, to saute
2 lbs ground beef or 2 lbs veal
2 cups red wine, chianti a must
1 (29 ounce) can crushed tomatoes, San Marzano is best
salt, to taste
pepper, to taste
1 lb rigatoni pasta
fresh parsley (to garnish)

Steps:

Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
Add ground beef or veal and saute until meat browns.
Add your favorite red wine (the alcohol will be absorbed during cooking process).
Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
Boil rigatoni in hot, salted water.
To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.

Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7

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