Stuffed potatoes with minced meat in tomato sauce

Name: Stuffed potatoes with minced meat in tomato sauce - Florentina K.
Ingredients: 2 large white potatoes; 500 g minced pork; 1 red onion; 1 carrot; 1 parsley root; 1 bell pepper; 50 ml olive oil; salt; pepper; thyme; basil; 2 eggs; 2 cloves of garlic; mozzarella. For the sauce: 750 g tomato paste with vegetables; 500 ml water; basil leaves; 1 teaspoon sugar; salt; pepper; 2 cloves of garlic; 50 ml olive oil; 1 sprig of rosemary; 1/2 bunch of dill; 1/2 bunch of parsley; 30 g grated Parmesan.

Appetizers - Stuffed potatoes with minced meat in tomato sauce by Florentina K. - Recipia

Stuffed potatoes with minced meat and tomato sauce are a delicious and comforting choice, perfect for a family dinner or to impress guests. This classic recipe has been loved for generations, serving as an excellent way to make the most of every ingredient and create a savory dish. So, let's venture into the culinary world and discover together how to prepare these tasty and nutritious stuffed potatoes. Total preparation time: 1 hour and 15 minutes Preparation time: 30 minutes Baking time: 45 minutes Number of servings: 4 Necessary ingredients: For the potatoes: - 2 large white potatoes - 500 g minced pork - 1 red onion - 1 carrot - 1 parsley root - 1 bell pepper - 50 ml olive oil - salt, to taste - pepper, to taste - thyme, to taste - basil, to taste - 2 eggs - 2 cloves of garlic - mozzarella (for topping) For the sauce: - 750 g vegetable tomato paste - 500 ml water - fresh basil leaves - 1 teaspoon sugar - salt, to taste - pepper, to taste - 2 cloves of garlic - 50 ml olive oil - 1 sprig of rosemary - 1/2 bunch of fresh dill - 1/2 bunch of fresh parsley - 30 g grated Parmesan Step-by-step preparation: 1. Boiling the potatoes: Start by washing the potatoes well under cold running water. Place them in a pot of boiling water and add salt and a teaspoon of sugar. The sugar will add a touch of sweetness to the potatoes, making them even tastier. Let them boil for 10-15 minutes, until they are slightly tender but not fully cooked. Then, remove them from the water and let them cool slightly. 2. Preparing the filling: Peel the potatoes and cut them in half lengthwise. Use a teaspoon to scoop out the insides, leaving a shell about 1-2 mm thick. In a skillet, add olive oil and sauté the chopped red onion, carrot, parsley root, and bell pepper, all diced into small cubes. Add a few drops of water to prevent excessive frying. When the vegetables are soft, add the minced meat and mix well. Season with salt, pepper, and thyme, being careful not to let the mixture stick to the pan. Allow the filling to cool. 3. Finalizing the filling: Once the mixture has cooled, incorporate the eggs and mix well to achieve a uniform composition. Now it's time to fill the scooped-out potatoes with this delicious filling, ensuring they are well packed. 4. Preparing the sauce: In another skillet, heat the olive oil together with the crushed garlic cloves and basil leaves. After the garlic has released its aroma, add the tomato paste and mix well. Complement with hot water and let the sauce simmer for 10 minutes. Season with salt, pepper, and sugar, then add the stuffed potatoes and any leftover filling, along with the scooped-out potato flesh, cut into cubes. Add a sprig of rosemary for extra flavor. 5. Baking: Transfer the mixture to a baking dish and place it in the oven preheated to 180 degrees Celsius for 15 minutes. In the last 5 minutes, sprinkle grated mozzarella on top of the potatoes to melt beautifully. 6. Serving: After the dish comes out of the oven, let it cool slightly. Sprinkle grated Parmesan and finely chopped herbs (dill and parsley) on top for an extra touch of freshness. This dish can be served alongside a fresh salad, a pomegranate, or a refreshing drink, such as herbal tea. Practical tips: - Choosing potatoes: Opt for large white potatoes that boil evenly and are easy to scoop out. - Minced meat: You can experiment with beef or chicken, depending on your preferences. - Vegetables: Feel free to add other vegetables to taste, such as zucchini or mushrooms. - Variations: You can turn this recipe into a vegetarian version by using chopped vegetables and cheese instead of meat. Nutritional benefits: This dish is an excellent source of protein and fiber due to the meat and vegetables. Additionally, potatoes are a good source of complex carbohydrates and B vitamins. Frequently asked questions: - Can I use other types of cheese? Yes, you can substitute mozzarella with feta or goat cheese for a distinct flavor. - How can I store leftovers? Stuffed potatoes can be stored in the refrigerator, covered, for 2-3 days. You can reheat them in the oven to restore their crispy texture. These stuffed potatoes are a perfect choice for a family meal or to add a touch of comfort on chilly days. Enjoy every bite and impress your guests with this delicious recipe!