BABY MARROW AND MOZZARELLA BOLOGNAISE BAKE Fried baby marrows dipped in a seasoned batter and layered with bolognaise sauce makes this a tasty bake.
INGREDIENTS
12 Baby marrows 1 egg, beaten 30 ml Parmesan cheese, grated 125 ml Seasoned cake flour Oil for frying 500 g lean beef mince 400 ml cold water 15 ml sunflower oil
2 tomatoes, chopped 160 g carrots, peeled and grated 1 onion, finely diced 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 8 slices mozzarella cheese
METHOD 1. Start by making the bolognaise sauce – In a large saucepan brown the onion and mince in 15ml sunflower oil, then add the carrots and tomatoes. 2. Add the cold water, then stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce. 3. Bring to the boil whilst stirring then simmer uncovered for 10 minutes, stirring occasionally then remove from the heat and set aside. 4. Dip whole baby marrows in egg, and then into seasoned flour. 5. Heat oil in a frying pan over medium heat and lightly fry the baby marrows until browned. 6. Spoon a layer of bolognaise into a small sized, greased ovenproof dish and sprinkle with some Parmesan cheese. 7. Top with half the baby marrows and add a layer of mozzarella slices. 8. Repeat the layers ending with a layer of bolognaise. 9. Arrange extra mozzarella slices on top and bake for 20-30 min.