Serve 4
Ingredients
Ragù:
400 gr mince meat
1 large onion
2 celery sticks
2 large carrots
200 ml tomato juice
1 can of chopped tomatoes
2 bay leaves
3 tbsp vegetable oil
3 garlic cloves
1 tbsp corn starch
500 ml stock
50 ml milk
1 tsp salt
1 tsp pepper
1 tsp paprika
Optional: 2 tbsp parsley
50 ml red wine
Mash:
500 gr potatoes
1 tsp salt
100 gr butter
100 ml milk
Extra:
1 egg
100 gr grated parmesan
Method:
▶️Ragù
▫️ Sauté the onion until translucent, add the carrot, celery and garlic, all chopped in small pieces. Season with salt, pepper and paprika. Cook for 5 minutes.
▫️ Add the minced meat, sauté breaking up with the back of a spoon, until browned, about 15 minutes.
▫️ Pour in the wine, if using, and boil until the alcohol is evaporated.
▫️ Bring in the stock and bay leaves. Leave to simmer on low heat and stir occasionally.
▫️ When reduced add canned tomatoes and tomato juice. Cook until reduced on low heat, with the lid on. Be careful to stir once in a while so that it won’t stick to the bottom.
▫️ Heat the milk, add it to the sauce together with the corn starch, stir well and leave to simmer for 2 minutes. Lastly, add parsley if using.
▶️Mash
▫️ In a separate pan, boil the potatoes peeled and chopped with 1 tsp of salt.
▫️ Drain when soft enough, bring in the butter, milk and 1 tsp salt.
▫️ Mash them until smooth.
In a large pan or a glass serving dish, layer the ingredients. Start by placing the meat sauce followed by one layer of mash.
Beat the egg and cover the mash layer, sprinkle the cheese evenly and cook in the oven for 30 minutes at 180C, 356F, Gas mark 4 .
Serve with a salad, grilled or fresh polenta.
Enjoy!
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