Meat Casserole Bolognese
Main Dishes • European
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 20 oz
- Passata Tomato Sauce 20 oz
- Shallot 1 piece
- Carrot 1 piece
- Garlic 6 cloves
- Dry White Wine 1 cup
- Potato 20 oz
- 10% cream 15 fl oz
- Nutmeg to taste
- Basil 1 bunch
- Parsley 1 bunch
- Ocean salt to taste
- Ground Black Pepper to taste
- Butter 0 oz
- "Almette cheese with Maasdam cheese" 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 355°F for about 30–40 minutes.
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