Meat Loaves with Winter Vegetable Ragout
Casserole
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Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This recipe for meat loaves with winter vegetable ragout is a hearty and warming main course, ideal for the cold season. The dish consists of Pulled Beef, which is processed with tomatoes and spices into a hearty sauce. This sauce is then layered with béchamel sauce and lasagna sheets in ovenproof jars and topped with cheese. Preparation takes about 45 minutes and yields 4 servings.
Ingredients (13 ingredients)
-
500 g Pulled Beef marinated and precooked
-
400 g diced tomatoes (can)
-
1 tbsp tomato paste
-
1 tsp dried oregano
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40 g Butter
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40 g wheat flour universal
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500 ml Milk
-
1 pinch Nutmeg
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8 piece Lasagna sheets
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80 g grated Parmesan
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20 g grated Gouda
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Salt and Pepper
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40 g Butter f. t. Glasses
Preparation (6 steps)
Prepare Pulled Beef
Heat the bag with the Pulled Beef in a pot with hot (not boiling) water for about 15 minutes. Place chopped tomatoes in a coarse sieve, collecting the draining juice.
Prepare meat sauce
Remove the meat from the bag, collect the stock from it and shred the meat with two forks. Gently simmer with drained tomato juice, 1 tbsp tomato paste, stock and 400 g chopped tomatoes for 10-15 minutes, until the sauce thickens slightly and is almost completely absorbed by the meat. Mix in 1 tsp dried oregano and the BBQ sauce from the pulled beef.
Prepare Béchamel Sauce
Melt 40 g butter in a saucepan, stir in 40 g wheat flour and sauté briefly until light. Gradually add 500 ml milk while stirring vigorously until a smooth sauce is formed. Season with salt, pepper and 1 pinch of nutmeg and simmer for approx. 3 min./100°C/level 2 while stirring constantly.
Preheat oven and prepare glasses
Preheat oven to 180°C top/bottom heat. Grease 4 ovenproof round jars (à approx. 350 ml) lightly with butter. Pre-cook 8 lasagna sheets in plenty of salted water for approx. 5 minutes until they can be shaped. Drain, rinse and cut so that they fit into the glasses.
Layer glasses
Place some béchamel sauce on the glass bottoms, place 1 sheet of pasta in each, spread some meat sauce on top. Repeat layering béchamel, pasta and meat sauce. (Simply process any leftover pasta.) Finish with béchamel and sprinkle generously with 80 g Parmesan and 20 g Gouda.
Bake Casserole
Place glasses on a tray and bake in the oven for 30-35 minutes until golden brown and crispy. Serve in the glass.
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Allergens
- Wheat
- Milk
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