Рецепт для сытного ужина: запеченные баклажаны с рагу по-болонски
Летний гастрономический сезон подошел к концу, а установившаяся за окном погода говорит об одном: пришло время согреваться и «топить» организм изнутри. Забывать о полезных продуктах, таких как сочные овощи и богатое белками мясо, все же не стоит. HELLO.RU делится новой идеей для ужина — рецептом запеченных баклажанов с рагу по-болонски от шеф-повара ресторана «Сыроварня» Алексея Медведева.
Ингредиенты (на 4 порции):
Говядина — 1 кг
Баклажан — 4 шт.
Морковь — 300 г
Лук — 300 г
Сельдерей — 100 г
Томаты — 500г
Вино красное — 300 мл
Чеснок — 30 г
Паста томатная — 100 г
Соль, сахар — по вкусу
Орех мускатный — по вкусу
Розмарин свежий — по вкусу
Масло оливковое — по вкусу
Перец черный молотый — по вкусу
Пармезан — 150 г
Петрушка, кинза — по вкусу
Приготовление:
1. Разогрейте оливковое масло в кастрюле на среднем огне. Добавьте лук, морковь, помидоры и сельдерей, жарьте 10 минут до мягкости, время от времени помешивая.
2. Добавьте к овощам мясной фарш и жарьте, пока мясо не потеряет розовый цвет, часто помешивая, чтобы разбить комочки.
3. Влейте, не прекращая помешивать, красное вино и доведите до кипения на сильном огне. Добавьте томатную пасту вместе с соком, соль, перец и мускатный орех.
4. Снова доведите смесь до кипения, убавьте огонь до минимума и тушите, не накрывая, 1 час, время от времени помешивая.
5. Баклажаны промойте, разрежьте пополам. Столовой ложкой извлеките мякоть, посолите и оставьте на 15 минут, чтобы из баклажанов ушла горечь.
6. Половинки баклажанов без мякоти выложить на противень. Заполнить подготовленным фаршем, добавить тертый пармезан.
7. Поставить противень с фаршированными баклажанами в духовку и запекать до готовности. Баклажаны готовы, когда они легко протыкаются ножом.
8. При подаче посыпать кинзой и петрушкой.
Приятного аппетита!
По материалам: ru.hellomagazine.com
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