BOLOGNESE CASSEROLE WITH POTATO
Preparation time:
20 MIN
Cooking time:
25 MIN
- Cut the potatoes into slices and boil them al dente in salted water. Drain and leave to cool.
- Heat a dash of olive oil in a large frying pan and fry the onion and garlic.
- Add the carrot and celery and fry for 5 minutes.
- Then add the minced meat and stir-fry it for 5 minutes until it is cooked. Season with salt and pepper.
- Then add the courgette, together with the passata and chopped tomatoes.
- Add the herbs, stir, and heat through.
- Bring the sauce to the boil over a high heat, then turn the heat down and allow to simmer for 15 minutes, stirring occasionally.
- Preheat the oven to 200 °C/Gas 6 and grease an ovenproof dish.
- Spread the Bolognese sauce over the bottom of the dish, spoon sour cream over the sauce and arrange the potato slices on top.
- Sprinkle with grated cheese.
- Bake the dish in the oven for 25 minutes and serve immediately.