Ingredients
1 Tbsp olive oil
1 brown onion, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled, finely chopped
50g sliced pancetta, finely chopped
2 cloves garlic, crushed
300g lean beef mince
2 Tbsp tomato paste
1/4 cup red wine
410g can tomato puree
400g can diced tomatoes
1 dried bay leaf
1/4 tsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp chopped flat-leaf parsley leaves
Mixed salad leaves, to serve
Gratin
300ml light thickened cream
4 cloves garlic, crushed
5 sprigs thyme
1kg desiree potatoes
2 cups grated cheddar
Method
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Heat oil in a large, heavy-based saucepan on high. Cook onion, celery, carrot and pancetta for 4-5 minutes, until onion is tender. Stir in crushed garlic and cook for 1 minute.
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Add mince and cook for 4-5 minutes, until well browned, breaking up lumps. Stir in tomato paste and cook for 1 minute. Pour wine into pan to deglaze.
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Add puree, tomatoes, bay leaf and oregano. Bring to the boil. Reduce heat to low and simmer for 25-30 minutes, until thickened. Season. Stir in parsley. Cool and remove bay leaf.
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Meanwhile, to make gratin, put cream, garlic and thyme in a small saucepan and cook on medium heat until boiling. Reduce heat to low and simmer for 2-3 minutes. Remove from heat. Let infuse for 15 minutes. Strain into jug, discard thyme and season.
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Meanwhile, put potatoes in a large saucepan and cover with cold water. Parboil for 5-8 minutes, until just tender. Allow to cool, then thinly slice.
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Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease six 11/2-cup-capacity ramekins. Place on 2 oven trays.
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Layer half of the potato, cream mixture and cheese in dishes. Top with bolognese, then repeat potato, cream mixture and cheese layers.
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Bake for 30-35 minutes (cover with foil if overbrowning), until golden. Stand for 10 minutes. Serve with salad.