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Categories:
olive oil onion carrot celery ground beef bacon red wine beef stock tomato paste olive oil eggplant large allspice fresh mint tomatoes potatoes butter Parmesan cheese Feta cheese
Viewed: 9 - Published at: 5 years agoIngredients
- 1/2 tablespoon olive oil
- 1/2 onion chopped
- 1/2 carrot diced
- 1/2 celery diced
- 8 3/4 ounces ground beef
- 1 ounce pancetta or bacon, finely chopped
- 1/2 cup dry red wine
- 1/2 cup beef stock
- 2 tablespoons tomato paste
- pie Shepherd's
- 1/4 cup olive oil
- 1 eggplant large, thinly sliced
- 1/2 teaspoon allspice
- 2 tablespoons fresh mint leaves chopped
- 2 tomatoes sliced
- 2 1/4 pounds potatoes peeled
- 2 1/2 tablespoons butter
- 1 ounce Parmesan cheese grated
- 4 1/2 ounces feta cheese crumbled
Method
- To make the bolognese sauce, heat oil in a large pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 mins, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, for 5 mins, until browned. Add wine and bring to a boil. Add beef stock and tomato paste. Season. Bring to a boil then reduce heat to low and simmer, stirring occasionally, for 20 mins, until sauce thickens.
- Meanwhile, preheat oven to 400°F. Heat oil in a large frying pan over medium heat. Saute eggplant, in batches, for 2 mins per side, until golden. Drain on paper towels. Arrange in bases of 6 - 5 inch ramekins.
- In a large saucepan, combine bolognese sauce, allspice and mint. Cook over medium heat for 5-10 mins, until heated through. Distribute 1/2 between ramekins then top with 1/2 of the sliced tomatoes. Season. Repeat layers, leaving room for mashed potato topping.
- Meanwhile, cook potatoes in boiling salted water for 15-20 mins, until tender. Drain. Return to pan and dry over low heat for 1-2 mins. Add butter, Parmesan and feta. Mash to combine. Season. Distribute over bolognese in ramekins.
- Bake for 30 mins, until golden. Serve.
