Faširano oz mleto meso je nadvse uporabna sestavina v klasični kuhinji. Se spomnite, kako smo kot otroci radi pritekli za mizo, ko se je obetalo kosilo, ki so mu po šolah rekli makaronovo meso, včasih pa tudi bolonjez?

S tem načinom priprave boste dosegli omako, ki vam bo zadišala po tem klasičnem receptu.

Sestavine:

  • 1 čebula
  • približno pol kg ali več mletega mesa (lahko je mešano ali samo goveje, vendar pa naj bo kakovostno, saj sicer ne boste dosegli tistega pravega okusa)
  • 2 korenčka
  • malo masla
  • 4 žlice paradižnikove mezge
  • po želji brizg vina
  • začimbe – izberite sveže ali z močnim okusom ali pa povečajte količino. Izberite eno začimbo oz. en okus, ki vam je ljub in bo prevladal – npr. česen ali paprika ali čili. Vključite pa sol, poper, česen, čili, papriko, lahko tudi dimljeno in pekočo, origano, timijan, baziliko, lovor. Pravzaprav pretiravajte z začimbami, z eno od njih pa še posebej.

Recept:

Najprej res dolgo in počasi prepražite sesekljano čebulo (lahko jo tudi solite in sladkate) na malo masla. Dodajte na drobne kocke narezano korenje in pražite čim dlje. Nato čebulo in korenje odrinite na rob, na sredini pa stopite še malo masla, nanj pa denite začimbe. Dobro premešajte, nato dodajte meso. Posolite ga in popoprajte, začinite izbrano prevladujočo začimbo in pustite, da se malce zapeče na eni strani, nato ga v kosu obrnite, zapecite, nato pa ga razkosajte in vse skupaj dobro premešajte. Dodajte brizg vina, ko izpari pa še paradižnikovo mezgo in lovor. Premešajte in dušite vsaj 10 minut, da se okusi dobro povežejo. Preverite okus in … Dober tek!

Tako pripravljeno mleto meso lahko uporabite za omako testeninam, v lazanji, v musaki, lahko ga prelijete čez polento, nadevate v listnato testo za pito …

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