Beef ragu & garlic potato bake

Name: Beef ragu & garlic potato bake
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Yield: 2 People
Ingredients: Olive Oil; 1 brown onion finely chopped; 2 , cut into small pieces; 300 gm button mushrooms, sliced; 4 chopped garlic cloves; 500 lean beef mince; 1 jar tomato and basil tomato sauce; 100 ml beef stock; splash of red wine; 500 gm potatoes, thinly slices; 1 cup finely grated mozzarella

Sunday Feast
Serves 2
Prep 5 min
Cook 90 min

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 gm button mushrooms, sliced
4 chopped garlic cloves
500 lean beef mince
1 jar tomato and basil tomato sauce
100 ml beef stock
splash of red wine
500 gm potatoes, thinly slices
1 cup finely grated mozzarella

Method

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

Published 28 August 2015. All recipes