Bolognese Hotpot
Delicious Bolognese ragu topped with crispy slices of potato. What’s not to love?
Print Pin RateServings: 6
Ingredients
- 2 Carrots diced
- 1 Onion diced
- 2 Celery sticks diced
- 4 Garlic cloves chopped
- 1 tbsp Oregano or mixed herbs
- 750 g Minced beef
- 2 x 400g Tins of chopped tomatoes
- 200 ml Beef stock
- 2 tbsp Tomato paste
- 80 g Parmesan grated plus extra for serving
- 500 g Potatoes sliced to about 2-3mm thick
- 1 tbsp Olive oil
Instructions
- Heat some oil in a large pan over a medium to high heat, cook the carrot, onion, and celery for about 5 minutes, or until it softens.
- Add in the garlic, and oregano, then cook for a further minute.
- Add the minced beef and then use a wooden spoon or a spatula to break it up. Cook, stirring often until it’s browned all over.
- Pour in the tins of tomatoes, beef stock, and add the tomato paste. Stir well, then simmer for at least 30 minutes.
- Meanwhile preheat the oven to 200C Fan.
- Once the Bolognese has been simmering for a while, add in the grated parmesan and stir it through. Taste for seasoning.
- Transfer the Bolognese into an oven proof dish. Then layer the sliced potatoes all over the top.
- Drizzle over some olive oil, then bake for 45 minutes, or until the potatoes are golden and crisp.
- Serve with more grated parmesan and some seasonal veggies.
