LASANHA A BOLONHESA

  Ingredients

200g of pasta bolognesa

200g of ground meat

1/2 glass of oil

½ tin of tomato juice

1 leaf of laurel (laurel tree)

salt and pepper at one’s liking

grated parmegiano

1 portion= (220.Og)
number of portions = 6

Nutritional and caloric value per portion
Calories = 400 kcal
Carbohydrates = 32.5 g
Proteins = 26.4 g
Lipids = 10.45g

How to Make it

Cook the lasagna in abundant boiling water and add salt to it. Submerge the portions in cold water and set them on a clean kitchen tower. Turn then over. Fix the sauce: pour olive oil into a pan. Let it heat and then stew a sliced onion. Sprinkle salt and pepper on the mixture. Add the ground meat and let it cook well. Then add the tomato juice and the laurel leaf. After that, cover the pan and let it boil in bland fire for 20 minutes. Compound the lasagna : anoint a refractory baking mould with a lot of sauce. Put a layer of lasagna on it. Spread the sauce on it.. Repeat the operation with several layers, then end the mixture with plenty of sauce. Sprinkle grated parmegiano on the dish and set it to a hot oven for 30 minutes.At your choice, add ham and muzzarella in between the layers.

HINT:

Harmonize with Merlot Amadeu!

Source: Practical Guide of Gastronomic Harmonization with Brazilian Wines and Sparkling Wines. Paulo Mireu.

Sirloin with boursin and Poivre Vert

Ingredients:

- 8 medallions of sirloin
- 150g of boursin cheese
- 50 ml of milk cream
- 1 tablespoon of chopped green pepper
- 50g of butter
- 500g of potatoes cut into thick sticks
- salt and black pepper

How to prepare

Cook the potatoes in much water with salt for 5 minutes, remove, remove the water and fry the potatoes allowing the peel to become crispy. Mix the green pepper with the milk cream and the boursin cheese. Put it on the fire only to warm and also to make it creamy. Season it and fry the medallions on both sides, waiting for the blood to come up before turning them over (in the case of medium fillet). Remove the fillet when the blood has came up on the second side. Set the potatoes in the shape of a bonfire and cover half of the fillet with sauce.

Tips:

We recommend Cabernet Sauvignon as accompaniment. Servings: 4