Meat Casserole Bolognese

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of tomato paste, you can use tomatoes, peeling them first (make a cut and blanch them in boiling water, the skin can be easily removed).

Ingredients

Lean Beef - 17.6 oz
Passata Tomato Sauce - 17.6 oz
Shallot - 1 piece
Carrot - 1 piece
Garlic - 6 cloves
Dry White Wine - 1 cup
Potato - 17.6 oz
10% cream - 17 fl oz
Nutmeg - to taste
Basil - 1 bunch
Parsley - 1 bunch
Ocean salt - to taste
Ground Black Pepper - to taste
Butter - 0.5 oz
"Almette cheese with Maasdam cheese" - 3.5 oz

Step by Step guide

Step 1

First, prepare the filling. Finely chop 4 cloves of garlic and dice the shallot. Sauté them in a pan. Add grated carrot. Once everything is browned, add the ground beef. Sauté it a bit and then add the tomato paste. Pour in the cup of white wine. Season with salt and pepper, and add chopped parsley and basil leaves. Adjust the taste as needed.

Step 2

Peel the potatoes and use a coarse grater to achieve the desired texture. Rinse the potatoes several times under cold water to remove the starch.

Step 3

Prepare the sauce for the potatoes. In a pan, place 2 crushed cloves of garlic. When the garlic is slightly browned, add the cream and heat it up. Be careful not to bring it to a boil, just warm it. Grate in the nutmeg, season with salt and pepper, and add the grated cheese.

Step 4

Take a baking dish and grease it with butter. Place the prepared filling, then layer the potatoes on top and evenly pour the sauce over it. Send the dish to the oven preheated to 356°F for about 30–40 minutes.