Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat.
3. Add the onion, garlic, carrot, and celery to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the tomato paste, beef broth, red wine, diced tomatoes, oregano, basil, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
5. Stir in the Parmesan cheese and remove from heat.
6. Roll out the puff pastry on a floured surface to fit the size of the pie dish.
7. Pour the Bolognese mixture into the pie dish.
8. Place the puff pastry on top of the Bolognese mixture, tucking the edges inside the dish.
9. Brush the beaten egg on top of the puff pastry.
10. Bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
400°F
Serving size:
6 servings
Nutritional information:
Calories: 386
Fat: 23g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 660mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 4g
Protein: 27g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Red wine can be substituted with beef broth or tomato juice.
- Puff pastry can be substituted with pie crust or biscuit dough.
Variations:
- Add chopped mushrooms to the Bolognese mixture for extra flavor.
- Use a different type of cheese, such as mozzarella or cheddar, instead of Parmesan.
- Add chopped spinach or kale to the Bolognese mixture for added nutrition.
Tips and tricks:
- Make sure to thaw the puff pastry before using.
- Use a fork to prick holes in the puff pastry before baking to prevent it from puffing up too much.
- Let the pot pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped parsley or basil on top of the pot pie before serving.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Side salad with mixed greens and vinaigrette dressing
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the pie dish halfway through baking.
- If the filling is too runny, add a tablespoon of cornstarch mixed with water to thicken it.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bolognese sauce originated in Bologna, Italy, and is traditionally made with ground beef, pancetta, onions, carrots, celery, tomatoes, and red wine.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve hot and enjoy as a main dish for dinner.
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Taste: Savory, Rich, Meaty, Herbal, Comforting