Name: Potato bolognese gratin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
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

Give pasta the night off and combine hearty bolognese with a potato gratin for an oh-so satisfying bake. Make the sauce the night before for a super-easy dinner!

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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

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.

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.

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.

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.

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.

Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease six 11/2-cup-capacity ramekins. Place on 2 oven trays.

Layer half of the potato, cream mixture and cheese in dishes. Top with bolognese, then repeat potato, cream mixture and cheese layers.

Bake for 30-35 minutes (cover with foil if overbrowning), until golden. Stand for 10 minutes. Serve with salad.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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