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.