Pasta
Reindeer bolognese baked under mozzarella
A creamy reindeer ragù tossed through pasta, topped with mozzarella and baked just long enough for the cheese to blister.
Instructions
Heat the olive oil in a large pot over medium heat and soften the diced onion for 5–7 minutes.
Add the garlic for a minute, then the reindeer hamburger, breaking it up with a spoon until no pink remains. Season generously with salt, pepper and oregano.
Pour in the crushed tomatoes and the stock and bring it to a gentle simmer.
Turn the heat low, cover, and let the ragù simmer at least 20 minutes, stirring now and then. Stir in the cream and give it a final 5 minutes.
While the sauce cooks, boil the pasta until al dente.
Drain it and return it to the pot with the ragù, turning it through until every piece is coated, then lay the mozzarella or halloumi slices evenly over the top.
Heat the oven to 200°C (390°F).
Bake 10–15 minutes, until the cheese is melted, bubbling and lightly golden. Let it settle 5 minutes before serving.
Tips
- About 100 ml of dry red wine after the onions have softened, cooked off before the tomatoes go in, adds real depth.
- Halloumi gives you a firm, salty counterpoint; mozzarella melts into something creamier. Both work.
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