Dough Balls Bolognese
- 1/2 onion
- 1 carrot
- 1 stick celery
- 500g beef
- 200ml red wine
- 400g chopped tomatoes
- 150 g fresh mozzarella
- 25 – 30 garlic dough balls
- garlic butter (should come with the dough balls)
Melt a knob of butter in a cast iron skillet and add the diced onion. season with salt and cook until slightly brown.
Add the diced carrot and diced celery cooking for another few minutes until everything is softer.
Add the mince, breaking in up with a spoon and cook until browned, stirring occasionally.
Stir in 200ml red wine and the chopped tomatoes, cooking until the sauce has reduced.
Pat down the bolognese with the back of the wooden spoon.
Layer slices of fresh mozzarella all over the bolognese and cook until slightly melted.
Layer the dough balls on top of the mozzarella then, using a pastry brush or teaspoon, coat them with the garlic butter dip, you may need to melt this beforehand.
Bake in the centre of a preheated oven for 8-12 minutes at 200°C/400°F until the dough balls brown.