Cheesy Garlic Knots with Bolognese Stew

Topped with flavourful garlic and herb butter before AND after baking.
243 Reviews
Cals 1413 · Prot 70 · Carbs 153 · Fat 58
Family Friendly
Try Hello Chef Now
60 min
Cheesy Garlic Knots with Bolognese Stew
Topped with flavourful garlic and herb butter before AND after baking.
243 Reviews
Cals 1413 · Prot 70 · Carbs 153 · Fat 58
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Garlic knots
Pizza dough ball 10*11*
2 Piece
Parmesan 4*
30 Grams
Fresh parsley
15 Grams
Garlic cloves
1 Piece
Salted butter 4*
50 Grams
Salt
0.5 Tsp
Grated mozzarella 4*
60 Grams
Bolognese
Lean beef mince
350 Grams
Carrot
1 Piece
Small zucchini
1 Piece
Red onion
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Honey
15 Grams
Tomato passata
200 Grams
Beef stock cube 4*5*9*11*15*
1 Piece
Worcestershire sauce 5*6*11*
15 ML
Balsamic vinegar 14*
15 ML
Dried oregano
2 Grams
Water
200 ML

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 5895 / 1413
Fats (g) 58.3
of which saturated (g) 28.6
Carbohydrates (g) 153
of which sugars (g) 23.8
Fibers (g) 10.3
Proteins (g) 69.7
Salt (g) 9.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Shape knots

1 Shape knots

Preheat the oven to 200°C/180°C fan. Divide each dough ball into 4, so you have 8/12/16 equal pieces. Roll each piece into a 20cm long strip using your hands. Tie each strip into a knot and tuck the ends under. Transfer the knots to a baking tray. Set aside until step 3.
Prep

2 Prep

Grate the Parmesan. Peel and grate the carrot. Grate the zucchini. Peel and chop the onion. Chop the parsley. Peel and mince the garlic. Add the butter and garlic and a pinch of salt to a bowl and melt it in the microwave for 1 min. Once melted, add half of the parsley to the butter.
Bake

3 Bake

Brush each knot with half of the garlic butter (refrigerate the leftover butter) and top with the Parmesan. Bake for 10 min. After 10 min, remove the knots from the oven and top each knot with the mozzarella. Bake for 5 more min or until the knots begin to crisp and brown.
Fry

4 Fry

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the beef mince and onion with a generous pinch of salt and fry for 5-7 min or until browned and starting to crisp.
Simmer

5 Simmer

Add the carrots, zucchini, tomato paste, honey, tomato passata, stock cube, Worcestershire, balsamic vinegar, oregano, and measured water. Simmer for 8-10 min.
Serve

6 Serve

Once baked, garnish the lot with the remaining parsley and serve the knots and left over garlic butter alongside. Dip and enjoy!
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