Buckwheat pancakes with Bolognese sauce
Comfort
Weekend
Sweet
Ingredients
- 300 g ground meat
- 1 onion
- 150 g grated mozzarella
- 2 tablespoons tomato paste
- 50 ml red wine
- 100 ml beef broth
- 2 tablespoons olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
- For the mixture:
- 2 eggs
- 100 ml milk
- 70 g buckwheat flour
- 70 g wheat flour
- 200 ml water
- 1 tablespoon oil (optional)
- About 1/4 teaspoon finely ground salt
- Oil or butter for greasing the pan
- Hand blender
Instructions
Difficulty ⭐⭐
Why this recipe existsThis is great food for large gatherings.
It’s healthy and filling.
It’s healthy and filling.
Sift both types of flour into a bowl and mix them together, then add the olive oil.
Refrigerate for at least 1 hour.
Peel and finely chop the onion, then sauté it in olive oil over very low heat until softened. Once the onion is soft and translucent, add the ground meat and continue to simmer both over low heat, stirring frequently.
Add the tomato paste and pour in the red wine; season with salt and a little pepper, then mix well. Let it simmer gently for 2–3 minutes, then pour in the broth and keep it on the heat until the mixture thickens into a sauce that is no longer runny.
In a Teflon pan greased with oil and butter, cook 4 medium-sized pancakes. Stack them one on top of the other as you go and keep them warm.
Preheat the oven to 200°C.
Arrange the pancakes on a baking sheet lined with parchment paper and spread a thick layer of Bolognese sauce over them, but not quite to the edge.
Sprinkle with mozzarella and oregano.
Then place everything in the oven for 2–3 minutes.
Just long enough for the cheese to melt.
Serve immediately.
You might also like
