Oven patty pan squash with spicy minced meat sauce

  • 4 fist size patty pan squashes
  • 500 g minced meat
  • 400 g crushed tomatoes
  • 1 dl red wine
  • 1 medium-sized onion
  • 3-4 garlic gloves
  • 2 tbsp. olive oil
  • 1 tsp. fennel seeds
  • 1 tsp. salt
  • 0.5 tsp. sugar
  • 0.5 tsp. cinnamon powder
  • 0.5 tsp smoked paprika powder
  • pinch of chilli flakes

Cut off the top of the patty pan squash and peel off the contents with the seeds. Leave the flesh in, it tastes great with the stuffing when cooked. Peel the onion and chop it into small pieces. Peel the garlic and chop it, place it separately from the onion. Heat the oil in the pan and fry the onion gently. Add garlic and spices, fry for a few minutes on medium heat and remove the mixture from the pan. Add some more oil to the pan and fry the minced meat, add the onion-garlic-spice mixture and red wine (you can leave the wine out and pour crushed tomatoes into the mixture). Heat until boiling and reduce the wine a little bit. Add the crushed tomatoes, season with salt and sugar and simmer on medium heat for 30 minutes. The sauce should become denser during this time and the excess liquid should be hatched out.
Fill the patty pan squashes with meat sauce, cover with the top that was cut off and place into the oven form. Bake for 30 minutes at 175 degrees.


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