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Categories:
olive oil onion garlic ground beef carrot red pepper mushrooms tomato red wine tomato puree potatoes butter eggs Mozzarella cheese
Viewed: 17 - Published at: 2 years agoIngredients
- 1 tbsp olive oil
- 1 None small onion, finely chopped
- 3 cloves garlic, minced
- 9 oz ground beef
- 1 None small carrot, grated
- 1 None small red pepper, deseeded, finely chopped
- 2 oz mushrooms, thinly sliced
- 2 tbsp tomato paste
- 1/4 cup red wine
- 1 (15 oz) can tomato puree
- 10.5 oz spinach, roughly chopped
- 2 3/4 lb potatoes, peeled, chopped
- 3 tbsp unsalted butter
- 2 None eggs, lightly beaten
- 2 oz mozzarella cheese, grated
Method
- Preheat oven to 350°F.
- Heat oil in large saucepan. Cook onion and 1 clove garlic, stirring, until onion softens. Add ground beef, carrot, pepper and mushrooms. Cook, stirring, until ground beef browns. Add tomato paste, wine and tomato puree. Reduce heat and simmer, uncovered, for 30 mins, or until sauce thickens. Stir in spinach.
- Meanwhile, cook potatoes in boiling salted water for 15 mins, or until tender. Drain. Mash with butter, eggs and remaining garlic until smooth.
- Spread 1/2 the potato mixture over the base and sides of an 8 inch pie dish. Spread bolognese sauce over top then cover with remaining potato mixture. Sprinkle with cheese and bake for 30 mins, or until lightly browned on top.
