Recipe

Bolognese triangles

Jun 27, 2013 2:00pm
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Makes 24 Item
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Ingredients

Bolognese triangles
  • cooking oil spray
  • 150 gram smooth ricotta
  • 1 cup frozen mixed vegetables, thawed
  • 1/4 cup parmesan, freshly grated
  • 8 sheets filo pastry
  • poppy seeds, to sprinkle
  • bought sweet corn dip, to serve
Bolognese sauce
  • 2 tablespoon vegetable or olive oil
  • 1 kilogram beef mince
  • 1 large brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon dried mixed herbs
  • 1/4 cup tomato paste
  • 2 medium zucchini, coarsely grated
  • 1 medium carrot, coarsely grated
  • 2 beef stock cubes
  • 2 400g cans diced tomatoes

Method

Bolognese triangles
  • 1
    To make sauce: heat 1 tablespoon oil in a large heavy-based saucepan over high heat. Cook mince, in batches, stirring to break up lumps, for 5 minutes or until browned. Transfer to a heatproof bowl.
  • 2
    Add remaining oil to pan. Cook and stir onion and garlic for 5 minutes or until onion is soft. Add dried herbs, tomato paste, zucchini, carrot and mince. Cook and stir for 5 minutes.
  • 3
    Stir in crumbled stock cubes and tomato. Bring to the boil. Reduce heat; simmer, partially covered, for 1 hour or until mince is tender and sauce thickened.
  • 4
    Preheat oven to 180°C (160°C fan-forced). Spray 2 baking trays with oil. Combine bolognese sauce, ricotta, vegetables and parmesan in a large bowl.
  • 5
    Stack filo sheets on a flat surface. Cut stack lengthwise into 3 equal strips. Cover with a damp tea-towel to prevent pastry drying out.
  • 6
    To make each triangle, place a filo strip on a clean surface. Spoon a heaped tablespoon of filling at one end of strip; fold, shaping into a triangle. Place on prepared tray. Spray with oil; sprinkle with poppy seeds.
  • 7
    Bake 30 minutes or until crisp and golden. Serve with dip.

Notes

Smooth ricotta has a softer texture than fresh ricotta and is sold in tubs. To lower fat content, use lean beef mince.

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