Cheesy Garlic Knots with Bolognese Stew

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Instructions

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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.

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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.

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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.

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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.

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5 Simmer

Add the carrots, zucchinitomato pastehoneytomato passatastock cubeWorcestershirebalsamic vinegar, oregano, and measured water. Simmer for 8-10 min. 

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6 Serve

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

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

Roll the dough into small dough balls rather than knots.

Topped with flavourful garlic and herb butter before AND after baking.

Cooking Time: 60 min

Cals 1430 · Prot 63 · Carbs 153 · Fat 63

Ingredients

Number of people

Garlic knots

Pizza dough ball 2 Piece
Parmesan 30 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Salted butter 50 Grams
Salt 0.5 Tsp
Grated mozzarella 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 1 Piece
Worcestershire sauce 15 ML
Balsamic vinegar 15 ML
Dried oregano 2 Grams
Water 200 ML

Topped with flavourful garlic and herb butter before AND after baking.

Cooking Time: 60 min

Cals 1430 · Prot 63 · Carbs 153 · Fat 63

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

5 Simmer

Add the carrots, zucchinitomato pastehoneytomato passatastock cubeWorcestershirebalsamic vinegar, oregano, and measured water. Simmer for 8-10 min. 

photo

6 Serve

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

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

Roll the dough into small dough balls rather than knots.

Ingredients

Number of people

Garlic knots

Pizza dough ball 2 Piece
Parmesan 30 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Salted butter 50 Grams
Salt 0.5 Tsp
Grated mozzarella 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 1 Piece
Worcestershire sauce 15 ML
Balsamic vinegar 15 ML
Dried oregano 2 Grams
Water 200 ML
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