Beef ragu & garlic potato bake

August 28, 2015
Cuisine
Serves 2 People
Prep time
5m
Cook Time
1h 30m

Sprinkle of garlic and mozzarella on top of the baked potatoes adds a yummy twist. Add your fav green salad on a side.

Ingredients

  • Olive Oil
  • 1
    brown onion finely chopped
  • 2
    , cut into small pieces
  • 300 Grams
    button mushrooms, sliced
  • 4
    chopped garlic cloves
  • 500
    lean beef mince
  • 1
    jar tomato and basil tomato sauce
  • 100 Millilitres
    beef stock
  • splash of red wine
  • 500 Grams
    potatoes, thinly slices
  • 1 Cup
    finely grated mozzarella

Instructions

  1. Fry onion, half the garlic and carrots in olive oil in a large frying pan till they are soft. Add mushrooms and cook for a couple of minutes. Add the mince and cook, stirring until browned.

  2. Add the tomato sauce, beef stock and a splash of red wine. Bring to the boil. Reduce heat to medium low. Simmer, stirring often for 10-15 minutes.

  3. Preheat over to 200 C. Combine sliced potato and olive oil in the mixing bowl. Season with salt and pepper.

  4. Place beef mixture in a flameproof casserole. Arrange potato over the beef mixture. Place potato slices side by side, slightly overlapping. Sprinkle over the remaining garlic and mozzarella. Bake for 50 minutes or a bit longer until the potato is cooked through.

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