Cheesy Garlic Knots with Bolognese Stew

Name: Cheesy Garlic Knots with Bolognese Stew
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Pizza dough ball; 30 Grams of Parmesan; 15 Grams of Fresh parsley; 1 Piece of Garlic cloves; 50 Grams of Butter; 1 Tsp of Salt; 60 Grams of Grated mozzarella; 350 Grams of Lean beef mince; 1 Piece of Carrot; 1 Piece of Small zucchini; 1 Piece of Red onion; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 15 Grams of Honey; 200 Grams of Tomato passata; 1 Piece of Beef stock cube; 15 ML of Worcestershire sauce; 15 ML of Balsamic vinegar; 2 Grams of Dried oregano; 200 ML of Water

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

31 Reviews

Cals 1435 · Prot 70 · Carbs 148 · Fat 62

Family Friendly

60 min

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

31 Reviews

Cals 1435 · Prot 70 · Carbs 148 · Fat 62

Family Friendly

Ingredients

Garlic knots

Pizza dough ball 10*11*

2 Piece

Parmesan 4*

30 Grams

Fresh parsley

15 Grams

Garlic cloves

1 Piece

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 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)	5992 / 1435
Fats (g)	61.5
of which saturated (g)	26.9
Carbohydrates (g)	148
of which sugars (g)	18.3
Fibers (g)	6
Proteins (g)	69.6
Salt (g)	5.9

*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

1 Shape knots

Preheat the oven to 200°C/180°C fan. Divide each dough ball into 4, so you have 8 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.

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.

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.

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.

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.