fbpx
Loading...
Monthly Archives

March 2018

Bolognese meatloaf.

Bolognese meatloaf.
Spring is coming!

All the trees are in blossom, sky is blue, sun is lovely; then sun disappears, wind blows and suddenly cold weather comes.

Of course Lorenzo is already with a nice cough, he already have infected me and I cannot breathe from my nose.

Oh lovely spring. šŸ˜›

This week end we went to Rimini, we had a great dinner at our favourite restaurant ā€ Il chiosco di Baccoā€œ; we ate a giant rib- eye of Marchigiana cow tender as a kiss.

There was a very nice flower exhibition called ā€ Giardini dā€™Autoreā€ where you can find beautiful flowers and plants for your garden but when I told hubby to go he feigned his death. :/

Flower fairs are a thing for best friends, not husbands! šŸ˜€

Letā€™s come to the food, I chatted enough of things you are not here for!

Speaking of blog I have a lot of nice collaborations on, this recipes is the result of one of these ( of course I speak of Italian blog, Iā€™m not so famous to have international collaborations; Iā€™ m working on it anyway! šŸ˜€ ).

I know you all know Bolognese as a red meat sauce, some of you know itā€™s not a sauce for spaghetti but for egg noodles ( itā€™s important: never speak to a Bologna born person of spaghetti Bolognese. Never ever. :D) but I bet very few of you know that in Bologna we make a great, tasty, fatty, meatloaf.

Itā€™s not the classic weeknight meal, this meatloaf is a perfect substitution of a sunday roast, a second course you can make when you have guests. itā€™s often served with a bĆ©chamel sauce ( white sauce based on roux).

You can add mashed potatoes, sauteed spinach or any other vegetable you like.

Please note: in the photos you canā€™t see the breadcrumbsā€™ coat and sauce because I did it in a moment of diet (yeah, just a moment lol).

Print Recipe
Bolognese meatloaf.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
  3. In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356Ā°F for about 30 minutes, rotate in halfway.
  4. Wait until slightly cold before cutting slices.
  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

Ā 

Ā 

Ā 

Blue cheese focaccia.

Ā 

Blue cheese focaccia.

Italy is under the coldest weather, ā€ Burianā€ itā€™s called, and itā€™s here and itā€™s so cold this morning the car refused to turn on ( first time ever in twelve years, luckly it moved after a while but it was quite scarying.

Yesterday we had to subscribe the notary deed to buy our dream house, not an appointment you can delay or miss and we had: big snow, school closed, ice on every road.

We reached the notaryā€™s studio and we did it so now I can tell you I own a home!!

Iā€™ll need few months before entering the house but itā€™s ok, time to think about forniture and arguing with hubby about ceiling lamps. šŸ™‚

Tomorrow schools will be close, at the moment Iā€™m not sure I can reach school to bring son back home. :O

Look at hubby right after the deed and our garden today:

Verified by MonsterInsights