Buon appetito!
One-Pot Casserole with Vegetables and Ground Meat
Must Be Yummie
made by Alexia
Ingredients
4 persons
- 600 grams gluten-free ground veal
- 1 can ELVEA Tomato Pulp
- 2 tablespoons dried oregano
- 1 onion, chopped
- 3 diced carrots
- 1 courgette, diced
- 2 handfuls of fresh spinach
- cauliflower
- 1 pinch of nutmeg
- 4 tablespoons olive oil
- 1 pinch of salt
- black pepper
Preparation
-
1
Steam or boil the cauliflower until tender. Season with pepper, salt, nutmeg, and 2 tablespoons of olive oil, and blend with an immersion blender until smooth.
-
2
Heat 2 tbsp of olive oil in a heavy-bottomed oven-safe pan and sauté the onion for 2 minutes. Add the carrots and zucchini and cook for another 5 minutes. Then add the minced meat and cook until crumbly. Once the minced meat is browned, add the Elvea Polpa and the oregano.
-
3
Simmer for 10 minutes. Season with salt and pepper.
-
4
Spoon the cauliflower puree on top last.
-
5
Store in the refrigerator and take out of the oven 10 minutes before use.
-
6
Preheat the oven to 180°C.
-
7
Bake the casserole in the oven for 20 minutes at 180°C.
Psst… chef’s tip
Serve with a nice salad.
Enjoy your meal!
