4 Recipes of Minced Meat with Dough

Is to change the type of pasta or to add to the other ingredients during the preparation, there are various recipes of minced meat with dough to try out.

4 Recipes of Minced Meat with Dough

Looking for ideas for lunch or dinner?

Do not despair because we have what you need.

On the menu we have suggestions of recipes of minced meat with dough.



Blog Food From Portugal is a simple variation of the traditional recipe of minced meat with dough.

– Ingredients –

  • 300g mass spiral tricolor
  • 150g pork mince
  • 150g of minced beef
  • 4 cloves of garlic
  • 2 medium size onions
  • Salsa q. b.
  • 50 ml olive oil
  • Salt, pepper, nutmeg and grated cheese q. b.
  • 200 ml Béchamel
  • 200 ml cream
  • 3 medium tomatoes, ripe,
  • 1 small onion to cook the mass

– Mode of preparation –

  1. Start by mixing the two types of minced meat and season with salt, pepper, minced garlic and nutmeg.
  2. After, heat the olive oil, two chopped onions and tomatoes without skin and cut into small pieces and let it simmer over a low heat until the tomatoes get broken.
  3. Then, add the minced meat and cook on a low heat for about 20 minutes, stirring occasionally. When the meat is cooked turn off the heat, sprinkle with chopped parsley and set aside.
  4. While it comes to the meat, also bring the heat (high) a pan with water seasoned with salt and a small onion, peeled. When the water begins to boil, reduce to heat to medium-low, add the pasta and let it cook for about 10 minutes. When the pasta is cooked, drain it and reserve.
  5. In a bowl, mix the cream with the Béchamel. Then, on a tray, place a layer of batter, then a layer of minced meat and, finally, a layer of dough. Cover everything with the mixture of cream and Béchamel and sprinkle with grated cheese.
  6. Bake in the oven, previously heated to 180º C, for 20 to 25 minutes.


More an idea of minced meat with dough, which will allow you to vary the presentation of your final dish.

The recipe is from the blog the Alchemy of Pots.

– Ingredients –

For the stuffing of meat:

  • 500g of beef meat without fat, chopped
  • 1 chopped onion
  • 2 cloves garlic, minced
  • Olive oil q. b.
  • 1 bay leaf
  • Salt, pepper or piri-piri q. b.
  • ½ Glass of white wine
  • 1 cup of hot water
  • 1 meat broth
  • 2 c. of soup and pulp from tomatoes
  • Chopped parsley q. b.

For the White sauce:

  • 250ml of milk
  • 250ml water
  • Salt, pepper and nutmeg q. b.
  • 1 ½ c. soup of flour
  • 80g butter
  • 250g Pasta (shells, giant)
  • Cheese Mozzarella grated, oregano and basil q. b.

– Mode of preparation –

  1. Start with the white sauce. Heat the milk and water in a pan and when boiling add a little salt, nutmeg and pepper.
  2. Then, in a frying pan melt the butter and incorporate it with the flour to prevent the béchamel stay with clumping.
  3. Join this prepared the steamed milk and stir with a wire whisk. When the sauce comes to a boil and thickens, remove from the heat.
  4. Now is the time for the filling of the flesh. Heat a pan with the olive oil, the onion, the garlic and the bay leaf and let cook until the onion is slightly golden.
  5. Then, add the meat, stir well and season with salt and pepper. Cook and stir, so the meat if you loosen and stay young.
  6. Then add the wine, the pulp of tomato and bring to the boil.
  7. Dissolve the bouillon in water and add slowly to meat, stirring so that everything would connect.
  8. Let cook, on medium heat, stirring once in a while. Almost at the end add the parsley.If necessary, check the seasoning. Turn off and set aside.
  9. Place the dough in plenty of boiling water and cook for about 11 minutes.
  10. When it is baked, fill the shells with the minced meat, cover with the white sauce and sprinkle with the grated cheese. Sprinkle of oregano (optional) and bake in the oven, pre-heated to 220ºC for about 20 minutes or until it is baked.


Blog King of the Scoop arrives at a proposal minced meat with dough that will not disappoint. After all, the mass does not always have to be spaghetti!

– Ingredients –

  • 2 cannelloni filling
  • 400g of peeled tomatoes
  • 2 medium size onions
  • 1 bunch of parsley
  • 1 branch of winter savory
  • Olive oil, salt and q. b.
  • 400g of minced meat
  • 4 sausages fresh
  • 1 cup of chicken broth
  • 1 bundle of spinach
  • 2 eggs

– Mode of preparation –

  1. First prepare the sauce. Chop an onion and heat it with the olive oil, until golden brown.
  2. Then add the tomatoes, crushed and seasoned with salt and pepper, ground at the time. Cook on a moderate pace, for about 20 minutes.
  3. Finally, add the parsley and winter savory, chopped, and leave to investigate for a further 10 minutes.
  4. Then, pass the stuffing. Chop an onion and sauté in olive oil. When the onion turns transparent, add the meat, the chicken broth and let it cook for 20 minutes. Season with salt and pepper.
  5. Then, add the sausages (without the skin) and spinach, previously picked, washed and chopped, and let sauté everything for about minutes.
  6. Remove from the heat and add the beaten eggs.
  7. Soak the cannelloni a few seconds in water seasoned with salt, pass them through cold water and fill with the prepared meat.
  8. Arrange them on a baking tray, greased with butter, and cover everything with the tomato sauce.Sprinkle tud
  9. the with grated cheese and bake in the oven, previously heated for about 20 minutes.


To spice up your recipes here is this proposal is typical of real minced meat with pasta.

– Ingredients –

  • 300g of minced beef
  • ½ Red bell pepper
  • 1 onion
  • 3 cloves of garlic
  • 2 tomatoes peeled
  • 200g of spaghetti
  • 1 c. tablespoon soy sauce
  • Sweet paprika, cayenne pepper, chilli (optional), olive oil, coriander, pepper and salt q. b.

– Mode of preparation –

  1. Start by chopping all the vegetables into small cubes.
  2. Then, in a frying pan put the onion, the garlic, the red pepper, with a drizzle of olive oil and let it cook.
  3. In the meantime put the spaghetti to cook in a pan with plenty of hot water, with a pinch of salt and a drizzle of olive oil.
  4. When the onion is transparent, add the minced meat and let it cook until you win color.
  5. Then add the tomato chopped, the sauce, the paprika, the cayenne pepper, pepper, salt and a little chilli and let it cook.
  6. If necessary, rectify the seasoning and, finally, add the chopped coriander. Drain the spaghetti and serve everything together.