Potato dumplings with Bolognese sauce
Here is an absolutely delicious dish, which I found in a women's cooking magazine and then changed to my needs.
You take a packet of lump mass. The one from the Aldi tastes best. You divide this depending on Berdarf in 6 or 8 equal portions and cooks the instructions in salt water.
While the dumplings are bubbling away, the bolognese turn. First, the minced meat is fried (better taste brings a previously diced and stir-fried onion). Now comes the big question: a lot of work or less work?
Little work: water (according to bag) pour it on, bag on, sprinkle over it, throw away bag, boil.
A little more work and creativity requires the following variant:
Add water and ketchup (or a can / pack of peeled tomatoes (previously pureed) to it.) Stir and boil.Then, season with: add 1 tsp chicken broth or vegetable stock to the whole taste, then add a few spices (pepper, salt , Paprika, curry, sambal Oleg for those who love it hot) and finally some sauce binder or roux pure, so that the whole thing is a bit creamy.
Here are the ingredients at a glance
1 package lump mass (Aldi)
500g minced meat
possibly an onion
Little work:
A bag for bolognese
A lot of work:
Ketchup and / or a can of peeled tomatoes
1 tsp chicken or vegetable stock
Spices according to taste
Sauce binder or roux
