Meat for fillings

This meat for fillings will get you out of more than one trouble when making, for example, some Stuffed Eggplant with meat, some artichokesa pasta with bechamel or any other type of food that is great for the flavor of minced meat seasoned with a little garlic, onion and white wine.

It is super simple to do and it will take you very little time. If you want to know how I have made it and the ingredients that I have added, stay and read the rest of the article.

Print

Meat for fillings

This meat for fillings will serve you when filling from chicken to vegetables such as artichokes, zucchini or aubergines. You can also add it to pasta.

Author Carmen Guillen

Kitchen: Spanish

Recipe type: Meat

Rations: 3-4

Preparation time:  5m

Cooking time:  20m

Total time:  25m

Ingredients

• 500 grams of minced meat (beef)
• 4 cloves of garlic
• ½ onion
• 175 ml of white wine
• Extra virgin olive oil
• Ground black pepper
• Sal Island

Preparation

1. In a frying pan, we add a splash of olive oil. Just enough to cover the bottom of the pan so the meat doesn't stick. When it is very hot, the first thing we will add will be the garlic cut into small pieces and half an onion, also very minced. When the sauce is done, we will add the chopped veal and we stir well, making the meat is completely flaked, that it does not stick and that it remains loose.
2. Next, with the fire quite high, we cast the white wine and we keep stirring. We wait for the alcohol in the wine to evaporate and then add a little fine salt (to taste) and a little ground black pepper so that it takes flavor.
3. We stir again and let all the flavors bind, over a low heat for 5 more minutes.
4. And we set aside: we can use all the meat that same day to fill vegetables, but if there are few diners we can set aside and freeze, without problems to complete our pasta.

Nutritional information per serving

Calories: 180

3.5.3208