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Cheesy Bolognese and Red Pesto Potato Bake
1 Std.Für 4Nutri-Score C€€
C
1 Std.
1 Std.Cheesy Bolognese and Red Pesto Potato Bake
was Sie brauchen
Zutaten
potatoes (cubed)Obst & Gemüse800 g
garlic granulesGewürze15 g
oregano (dried)Gewürze3 g
red pestoVorräte60 g
saltGewürze5 g
5% beef minceFleisch500 g
smoked bacon (diced)Fleisch150 g
onion (finely diced)Obst & Gemüse1 Stück
carrots (finely diced)Obst & Gemüse2 Stücke
peppers (sliced or diced)Obst & Gemüse2 Stücke
garlic (cloves, finely grated)Obst & Gemüse2 Stücke- tomato puréeVorräte15 g
- Italian mixed herbs (dried)Gewürze3 g
beef stock cubeVorräte1 Stück- passataVorräte500 g
extra mature cheddar (grated)Milchprodukte60 g
mozzarella (grated)Milchprodukte60 g
black pepper (to taste)Gewürze1 g
pro Portion
Nährwerte
556kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 36 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Heißluftfritteuse
Auflaufform
Rührschüssel
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Soften the vegetables
- Fry the onion, carrots and peppers in a pan until soft.
- Add the grated garlic and cook briefly.
- Schritt 2
Brown the meat
- Add the bacon and cook for a few minutes.
- Add the beef mince and cook until browned.
- Schritt 3
Simmer the bolognese
- Stir in the tomato purée, stock cube, mixed herbs and passata.
- Season with salt and pepper.
- Cook on a low heat, the longer the better.
- Schritt 4
Roast the pesto potatoes
- Mix the cubed potatoes with the garlic granules, oregano, salt and pesto.
- Cook in the air fryer or oven at 220 °C fan until tender and golden.
- Schritt 5
Assemble and grill
- Top the bolognese with the cooked potatoes.
- Sprinkle over the cheddar and mozzarella.
- Grill or bake until golden and bubbling.
- Schritt 6
Serve
- Serve hot and enjoy.
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