Plat
Cheesy Bolognese and Red Pesto Potato Bake
1 hPour 4Nutri-Score C€€
C
1 h
1 hCheesy Bolognese and Red Pesto Potato Bake
ce qu’il vous faut
Ingrédients
potatoes (cubed)Fruits et légumes800 g
garlic granulesÉpices15 g
oregano (dried)Épices3 g
red pestoÉpicerie60 g
saltÉpices5 g
5% beef minceViandes500 g
smoked bacon (diced)Viandes150 g
onion (finely diced)Fruits et légumes1 morceau
carrots (finely diced)Fruits et légumes2 morceaux
peppers (sliced or diced)Fruits et légumes2 morceaux
garlic (cloves, finely grated)Fruits et légumes2 morceaux- tomato puréeÉpicerie15 g
- Italian mixed herbs (dried)Épices3 g
beef stock cubeÉpicerie1 morceau- passataÉpicerie500 g
extra mature cheddar (grated)Produits laitiers60 g
mozzarella (grated)Produits laitiers60 g
black pepper (to taste)Épices1 g
par portion
Nutrition
556kcal
- Glucides
- 44 g
- Protéines
- 36 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Friteuse à air
Plat allant au four
Saladier
Râpe
pas à pas
Préparation
- Étape 1
Soften the vegetables
- Fry the onion, carrots and peppers in a pan until soft.
- Add the grated garlic and cook briefly.
- Étape 2
Brown the meat
- Add the bacon and cook for a few minutes.
- Add the beef mince and cook until browned.
- Étape 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.
- Étape 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.
- Étape 5
Assemble and grill
- Top the bolognese with the cooked potatoes.
- Sprinkle over the cheddar and mozzarella.
- Grill or bake until golden and bubbling.
- Étape 6
Serve
- Serve hot and enjoy.
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